Ingredients10 m servings 28 cals
- Mix cottage cheese, lemon juice and milk in blender until smooth. Keeps in refrigerator for a week.
Per Serving: 28 calories; 0.6 g fat; 1.6 g carbohydrates; 4.1 g protein; 2 mg cholesterol; 118 mg sodium. Full nutrition
ReviewsRead all reviews 9
This was a great find, as I had no Ranch dressing for my Buffalo Chicken Salad, so I decided to make my own until the recipe called for sour cream and I didn't have that either. I used my hand ...
thank you! I realy wanted sour cream tonight, and I wasn't about to run to the store with three wee ones. This hit the spot. It does not taste exactly like sour cream but it is creamy and tart (...
Tasted a little lemony, but not bad! Teensy bit more runny than real sour cream. And I used 2% milk, because I didn't have any skim.
I'm a big fan of this - ok, it might not be as good as sour cream. But this is a wonderful, easy diet-friendly solution. Thanks!
WoW! Thanks for sharing this recipe. I was out of sour cream, and I couldn't tell the difference. I used just a little milk and added lemon to taste. My blender did a great job.
I needed sour cream for a recipe and certainly was not about to run to the store during the blizzard. Was so happy to find this and it worked out beautifully in my noodles romanov. Thank you!!
This was a pretty good sub for sour cream. On it's own, you can definitely tell it's cottage cheese with not much of a sour cream flavor (but who eats sour cream on its own anyway!), but as a to...
Perfect for use as an ingredient, dont think it would be as good as a stand alone topping, unless you become accustomed to the taste of it. Thanks for submitting, this will be a huge help in a ...