Vitamin C - Tofu Sour Cream

[Guest guest]

Miriam shared a recipe for latkes that uses vitamin C. This recipe also

uses vitamin C, which it says " gives the mixture the tangy sourness of sour

cream without having to add so much liquid that it thins out the mixture. "

 

* Exported from MasterCook *

 

Tofu Sour Cream

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 174

Serving Size : 11 Preparation Time :0:00

Categories : Sauces And Marinades Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 1/2 ounces reduced-fat extra-firm silken tofu

1 tablespoon lemon juice -- up to 2

1 1/2 teaspoons light miso

OR 1/4 tsp. salt

1/2 teaspoon sugar

OR 1 tsp. alternate sweetener

1 tablespoon white vinegar

OR 1000-2000 mg. crushed vitamin C

OR 1/4 to 12 tsp. ascorbic acid

(optional -for more tang)

 

Makes about 1 1/3 cups

 

You'll find yourself using this mixture over and over again. It's creamy

and rich-tasting, just like the real thing, yet the whole recipe contains

less than 7 grams of fat (made with regular silken tofu). You can use it

just like dairy sour cream, in dips, dressings, and cooking.

 

Place all ingredients in a food processor. Process until very

smooth. Store in a covered container in the refrigerator for up to a week.

 

Please note: the white vinegar, ascorbic acid, or vitamin C gives the

mixture the tangy sourness of sour cream without having to add so much

liquid that it thins out the mixture - use whichever amount suits your

taste. Ascorbic acid powder is available in pharmacies.

 

Tofu " Yogurt. " Use only 1/2 teaspoon miso or a pinch of salt, and use 2-4

tablespoons of lemon juice. Omit vinegar, vitamin C, or ascorbic acid. If

you like, add some non-dairy acidophilous powder, available in health food

stores.

 

Per 2 Tbsp: Calories: 13, Protein: 2 gm, Fat 0 gm, Carbohydrates: 1 gm.

 

 

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