fat free sour cream with a twist
- Thread starter angelj
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angelj
Full Member
of course!
I am in the states and we have a supermarket named Publix - they make all of their own brands and I found the Publix brand that is fat free and comes in a pretty big size container so it lasts a while.
I actually made some chicken last night and used it (sparingly) as a sauce. Very tasty! And delicious with salmon as well.
I am in the states and we have a supermarket named Publix - they make all of their own brands and I found the Publix brand that is fat free and comes in a pretty big size container so it lasts a while.
I actually made some chicken last night and used it (sparingly) as a sauce. Very tasty! And delicious with salmon as well.
CheeseGirl
Gold Member
I have found that in the states you can buy most anything in a fat free version. I've not been there in a while, but maybe they've already invented fat free lard! 
On this side of the pond the pickings are a bit slimmer... no pun intended
On this side of the pond the pickings are a bit slimmer... no pun intended 
CheeseGirl
Gold Member
Carnation make a fat free powedered milk, http://www.verybestbaking.com/Carnation/Products/Instant-Nonfat-Dry-Milk.aspx, I'm sure it's available at most larger grocery stores.
But, as zoe says you don't need it to make muffins!
But, as zoe says you don't need it to make muffins!
angelj
Full Member
i thought my recipe in the book called for it!
if that's the case, that would be quite helpful.
CheeseGirl
Gold Member
I've been using this recipe that I found on one of the threads here:
(makes 12 muffins, 3 per day on cruise)
8 tablespoons oat bran
4 tablespoons wheat bran (or sub oat bran)
3 eggs, separated
1 tub (250g) quark or fromage frais
1 teaspoon baking powder
pinch salt
5-6 tablespoons sweetener (if making sweet)
flavouring/essence of your choice
Beat whites until stiff, mix all the other ingredients in a bowl then fold in whites and spoon into 12-muffin silicone tray and bake on 190C about 20-25 mins.
I've not had a bad batch yet, and they are actually quite yummy!
(makes 12 muffins, 3 per day on cruise)
8 tablespoons oat bran
4 tablespoons wheat bran (or sub oat bran)
3 eggs, separated
1 tub (250g) quark or fromage frais
1 teaspoon baking powder
pinch salt
5-6 tablespoons sweetener (if making sweet)
flavouring/essence of your choice
Beat whites until stiff, mix all the other ingredients in a bowl then fold in whites and spoon into 12-muffin silicone tray and bake on 190C about 20-25 mins.
I've not had a bad batch yet, and they are actually quite yummy!
CheeseGirl
Gold Member
You'd probably have a hard time finding quark in the states but I think you should be able to find fromage frais, it's a fresh 'cheese' somewhat similar to cream cheese. I wonder if you could experiment and try subbing a mixture of nf cream cheese and nf sour cream? That might be nice.
angelj
Full Member
CheeseGirl
Gold Member
Do let me know! My fave so far is with banana essence and pumpkin pie spice
angelj
Full Member
Do let me know! My fave so far is with banana essence and pumpkin pie spice
those sound DELISH!:17729:
Maintainer
** Chief WITCH **
No need for baking powder either! I often forget it! Note that the wheatbran is now a tolerated item so not for attack phase or if your weight loss is stalling. Also, some find it irritates the intestines, so if you're a bit that way inclined, best stay away! It's fine with oatbran only.
250g fromage blanc sounds a heck of a lot. For 8 tablespoons oatbran (4 day's muffins), I use 4 tablespoons fat free fromage blanc (but have never weighed it!)
250g fromage blanc sounds a heck of a lot. For 8 tablespoons oatbran (4 day's muffins), I use 4 tablespoons fat free fromage blanc (but have never weighed it!)
CheeseGirl
Gold Member
I also thought 250g sounded a lot, but it makes for some moist muffins that I like better than dry ones
CheeseGirl
Gold Member
I forgot it once also, they didn't rise but the taste was pretty much the same. Not a tragedy if you ask me!
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