Yield: 4 servings
|12 ounces||Soft silken tofu|
|1 teaspoon||Canola oil|
|1 tablespoon||Fresh lemon juice|
|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.