Recipe for cooking lean sour cream

Salad Dressings :: Low-Fat Salad Dressing

Lean Sour Cream (dairy-free)

1 (12 oz.) pkg. silken soft tofu, drained
1/4 C. rice milk or soy milk
1 Tbsp. lemon juice, freshly squeezed
1 Tbsp. white wine vinegar
1/4 tsp. salt

Mix together all ingredients in a blender with a lid. Pure mixture at top speed, scraping down the sides of the blender with a spatula, until smooth, about 1 min. Transfer mixture to a container with a tight-fitting lid. Mixture will keep, covered and refrigerated, for 2 days.

Serve chilled; stir before servings.

Makes approximately 1 3/4 C., about 14 servings.

Approximate values per servings (2 Tbsp.): 20 cal., 1 g fat, 0 cholesterol, 2 g protein, 1 g carbohydrates, 0 fiber, 40 mg sodium, 50 percent cal. from fat