Prep 5 mins
Cook 0 mins
This tastes surprisingly like real sour cream. Try it on potatoes, Mexican dishes-whenever you want a creamy, piquant sensation.
- 236.59 ml low fat cottage cheese
- 29.58 ml fresh lemon juice
- 29.58 ml mayonnaise
- 59.14 ml buttermilk
- 1 lemon, zest of
- 0.25 ml salt
- In a blender or food processor, blend all the above ingredients until smooth.
Imade this by following the recipe exactly. I will make it again, but less lemon. It was way too lemony for my taste. Also, I used 1% cottage cheese. It could stand to be thicker. Next time I will use 2% cottage cheese. Thanks for a good idea.
What a great find. I made this to use in a quick bread that I wanted to lighten in the fat department. This did the job beautifully and it tastes good enough to plop on your baked potato. I really loved the lemon kiss this has. I used vinegar soured skim milk for the buttermilk ask for. 1% cottage cheese and half fat mayo. This is a keeper for sure!
It's even better tasting than sour cream. And very easy to do. I used light mayonnaise and for the buttermilk I used milk and vinegar. This is thicker than fat-free sour cream. I really liked it. I used it in burgers but I'll have to find more recipes to use it. It would be great with nachos. Thanks Sharon :) Made for Potluck tag game