Scott wrote:
>
> I have a recipe for sherbet that calls for a cup of sour cream. Looking
> to cut back on fat and calories, I was considering substituting yogurt.
> Would this be a reasonable substitution?
>

Put a quart container of yogurt in a sieve and leave it in the
fridge overnight over a large bowl. By morning, you will have a lot
of whey in the bowl, and soft yogurt cheese in the sieve. That
might work.

Just plain yogurt would be too watery, and throw your balance off.

maxine in ri