One of my favorite cookbook authors is Joanna Lund. She was the creator of the Healthy Exchange Diet. Her premise was simple, all recipes had to be made of easily obtainable items at her local Kroger in Iowa, had to be taste tested and approved by her husband and fit within her diabetic diet.
Another blogger was discussing yogurt this week, when it tweaked my memory to actually share a recipe of hers that I make without even thinking about it. A yogurt substitute for Sour Cream. There are a couple of ways to do it so here you go, give it a try!
3/4 cup of plain fat-free yogurt (I have also used plain, regular yogurt)
1/3 cup non-fat dry milk.
The dry milk stabilizes the yogurt to the consistancy of sour cream.
Line a sieve with a coffee filter, place sieve and coffee filter over a bowl add 1 cup plain fat-free yogurt and refrigerate for 6 hours. The end result in the filter will be a near consistancy to sour cream.
To stabilize the yogurt when cooking (either recipe) add 1 teaspoon of cornstarch when cooking or baking with it.
Need a dip or potato topper? Add Ranch Dressing Mix, French Onion Mix, or your favorite mix to the yogurt as you would sour cream and you have a great alternative. Another option is to add 1 cup of your favorite salsa to the yogurt turned sour cream for a great topping for tacos, burritos, and baked potatoes!