Yield: 1 Servings
|1 cup||Fat free sour cream|
|3 tablespoons||Brown sugar|
|1 teaspoon||Lemon juice|
|1 tablespoon||Brandy; (or other liquer), if you don't use alcohol, try maple syrup|
One of my favs for fruit salad is to make a "dressing" using a fatfree sour cream base. Depending on the amount of fruit salad, Let this blend, covered in the fridge for at least an hour. If you like spices, you can try any variation of cinnamon, nutmeg, cloves, ginger, etc.
usually only ⅛ tsp. each. This is creamy, sweet and yummy and always gets rave reviews from guests and family at my house. You can also prepare it as a dip with chunks/slices of fruit.
Posted to fatfree digest by Rich & Jo <freud@...> on Apr 02, 1998