Serves: 5
Total Calories: 44
Place cottage cheese, yogurt and lemon juice in a blender container. Cover and blend at medium speed until smooth and creamy, stopping to scrape sides occasionally. Transfer to a container. Cover and chill at least 1 hour. Stir before using.
To use, spoon on top of baked potatoes, adding chives and pepper. Or use as a base for dips or salad dressings or as a topping for fruit.
This Mock Sour Cream recipe is from the Potato Lover's Cookbook Cookbook. Download this Cookbook today.
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