Tofu sour cream - llumc

Yield: 4 servings

Measure Ingredient
12 ounces Soft silken tofu
1 teaspoon Canola oil
1 tablespoon Fresh lemon juice
1½ teaspoon Honey
½ teaspoon Salt substitute; optional

Using a food processor or blender, process all ingredients until completely mixed and smooth. Set aside.

May be made 24 hours ahead. Use like sour cream, but avoid high temperatures when cooking. See Mushroom Stroganoff: LLUMC Recipe appeared in Loma Linda University Medical Center, "A Healthy Tomorrow," a Community Health Newsletter, May 1999. Recipe by Susan Lewis, MPH, RD, Cardiac Dietitian.

Per serving: 66 Calories (kcal); 3g Total Fat; (45% calories from fat); 4g Protein; 5g Carbohydrate; trace Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; ½ Other Carbohydrates

Recipe by: Heart Healthy Food: Susan Lewis Converted by MM_Buster v2.0n.

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