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Article: Yogurt grows as popular ingredient in low-fat cooking It can substitute for mayo or sour cream in dips, sauces and dressings
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- January 31, 1996
CopyrightCopyright 1996 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Americans eat an average of 4 pounds of yogurt a year, more than
four times what we ate 20 years ago.
While most of that is fruit-flavored or frozen yogurt, plain
yogurt has real appeal as an ingredient in low-fat cooking. View it
as a substitute for mayonnaise, sour cream and cream cheese.
For example, make a quick party dip by combining an envelope of
onion soup mix, 2 cups non-fat plain yogurt, 1/2 cup drained minced
clams and a sprinkling of grated Parmesan cheese and paprika.
Yogurt-based sauces and dressings are other viable uses, according
to the American Institute for Cancer Research. Make a honey-yogurt
dressing for fruit salad by combining and chilling 1/4 cup honey, 1/2
cup ...