Yield: 1 Servings
|1 cup||Yogurt (I haven't tried this) OR|
|1 cup||Whole milk (I use skim) mixed with either:|
|1 tablespoon||Lemon juice or vinegar (I always tend to go to vinegar - I'm not sure why :-))|
Here's a low-fat sub for buttermilk - it is what is listed in Mastercook and I use it all the time (I'm like you and never will go through a quart of buttermilk).
Another suggestion I could make for you to lower the fat would be to substitute 4 egg whites for the 2 whole eggs. I also do this all the time with no noticeable difference in the end product. I hope this helps you out ~ the recipe sounds good. Posted to Digest eat-lf.v097.n180 by "Linda G." <lindag@...> on Jul 17, 1997