Guest guest Posted June 30, 2002 Report Share Posted June 30, 2002 * Exported from MasterCook * Tofu Sour Cream Recipe By :366 Simply Delicious Dairy-Free Recipes, Robin Robertson Serving Size : 0 Preparation Time :0:00 Categories : " Sent " 366 Simply Delicious Dairy Fre Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup firm tofu -- well drained 1/4 cup soy milk 1 tablespoon lemon juice 1/4 teaspoon salt In a food processor, combine the tofu and soy milk until smooth and creamy. Add the lemon juice and salt. Refrigerate, covered, until ready to use. Refrigerated and tightly covered, this sour cream will keep for up to two weeks. S(ISBN): " 0-452-27623-3 " Copyright: " 1997 " Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 10g Fat (46.3% calories from fat); 17g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 556mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : Per serving: 17 Calories; 1 g Protein; 1 g Fat; 42% Calories from Fat; 0 mg Cholesterol; 0 g Fiber; 77 mg Sodium; 9 mg Calcium Nutr. Assoc. : 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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