In article >,
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?

Yes. I do it often in baking with fine results. Don't know why it
wouldn't work in your sherbet.
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-Barb, <www.jamlady.eboard.com> An update on 9/11/04; check the Hello
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