yogurt subbing for sour cream
 

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?

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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?

Not even the same flavor...

Just use low fat sour cream?
It even comes in fat free.

K.

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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?

Not even the same flavor...

Just use low fat sour cream?
It even comes in fat free.

K.

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Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

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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

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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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.
--
-Barb, <www.jamlady.eboard.com> An update on 9/11/04; check the Hello
tab for Fire Muster pics.

>
>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

>
>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

Dog3 wrote:

> Scott > news:heimdall-
> :
>
>>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?
>>
> There is also fat free and light sour cream. I think plain yogurt would
> substitute fine. I use yogurt as a substitute in sauces and they come out
> well.

The fat is more than decorative in freezing sherbet. It acts as a
softening agent preventing the water-based liquids from freezing
ice-hard. Between sugar and fat, they're the reasons that sherbet
isn't like an ice cube. I suspect you'll find the sherbet unpleasantly
hard.

Pastorio