| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Condiments , Information, Tips, Misc. | 16 | servings | |
INGREDIENTS
| 2/3 | c | Nonfat cottage cheese |
| 1/3 | c | Plain nonfat yogurt |
INSTRUCTIONS
Combine the cottage cheese and yogurt in a food processor fitted with the steel blade and blend until completely smooth. Transfer to a jar or container and store in the refrigerator. Notes: MAKES 1 CUP. ADVANCE PREPARATION: Check the sell-by dates on the cottage cheese and yogurt; your fromage blanc will last the same amount of time in the refrigerator. PER 1 TABLESPOON: 10 Calories; 0 g fat (trace). 1 mg chol. >From PROVENCAL LIGHT, by Martha Rose Shulman (Bantam, 1994). >Edited by Pat Hanneman 3/98 Posted to elf by Ellen C. <[email protected]> Per serving: 8 Calories; less than one gram Fat (1% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 29mg Sodium NOTES : Fromage blanc is a fermented milk product. It's thicker and less acidic than yogurt, and is very useful as a substitute for cream, sour cream, or creme fraiche in sauces, toppings, and spreads. In France, fromage blanc is made in high, medium and nonfat versions. I dream of the day this product will be marketed in the United States, but while we're all waiting, here is a substitute, made by blending 2 parts nonfat cottage cheese with 1 part nonfat yogurt. Recipe by: PROVENCAL LIGHT, by Martha Rose Shulman Posted to EAT-LF Digest by "Ellen C." <[email protected]> on Jul 7, 1999, converted by MM_Buster v2.0l.
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