Our Favorite Reduced Fat Sour Cream Blend - Plus a recipe for Strawberries Romanoff, a La Madeleine Restaurant Copy-Cat

Favorite Reduced Fat Sour Cream Blend

We love sour cream. We like yogurt. We love them mixed together. Using Greek yogurt results in a thicker "sour cream". You won't have to skimp anymore when dolloping your dishes with sour cream. You can use a low-carb Greek yogurt to make it even better for you. Greek yogurt alone is Not a replacement for sour cream, I don't care what anybody says. But this works!

We recommend this in a classic dessert called Strawberries Romanoff:  Our easy version of this recipe is to simply dollop our sour cream blend over fresh ripe strawberries and then sprinkle with Golden Lakanto powder (a healthy brown sugar substitute). O.K., I'll post a more complex recipe below...



FAVORITE REDUCED FAT SOUR CREAM BLEND Recipe:

2 pound container Greek yogurt
8 to 12 ounces organic sour cream (our favorite is "Green Valley Organics" Lactose Free sour cream)


Method:

Stir sour cream to make it a softer texture.
Add 1/2 cup of the Greek yogurt, and blend in well.
Add 1 more cup of the Greek yogurt, and blend in until smooth.
Add the rest of the Greek yogurt and blend until smooth and uniform in texture.
Scrape out into an air-tight storage container and chill to thicken.


Use as you would regular sour cream.



STRAWBERRIES ROMANOFF Recipe:

Total prep Time:  5 minutes

4 c. fresh strawberries, washed and de-stemmed, cut into bite-sized pieces if needed
1/2 c. Kitchen Cheetahs Reduced Fat Sour Cream Blend
3 T finely powdered brown Lakanto (natural brown sugar substitute)
1 T. real vanilla extract (or brandy flavoring, to taste)
1/2 c. heavy whipping cream (cold!)
1 T. finely powdered white Lakanto (natural white sugar substitute)
Stevia glycerite, a few drops to taste (stevia glycerite recipe on this blog, or use NOW brand's)


Method:

Put the prepared strawberries into a serving bowl or individual serving dishes.
In a bowl, mix together the "sour cream", brown Lakanto powder, and flavoring.
In a separate bowl, whip the cold whipping cream until about half-way thickened.
Add the 1 T. finely powdered white Lakanto sweetener and finish whipping until soft peaks form.
Sweeten to taste with a tiny amount of stevia glycerite, if desired.
Fold the whipped cream into the sour cream mixture until uniform.
Top the berries with the finished sour cream mixture and serve.


This more complex recipe is based on a recipe from La Madeleine Restaurant. I removed all the sugar and real brandy. The original recipe calls for 1 T. brandy, 3 T. brown sugar, and 3 T. white sugar.

Enjoy,

Leila