>
>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?
>

Depends how you want to use it, the flavors are not really the same, but in
some instances I have used it, on a baked potato, comes to mind and liked it.
Also I have made yogurt cheese and used it sucessfully, think about the final
taste and then decide.
Rosie