Mock Creme Fraiche
French Chefs use the thick, slightly tart creme fraiche as a topping to take the place of sour cream. Also in sauces,as butter, in pastries and many other uses.
This is low cal. 1 TBSP=11
- 1 1/4 c
- milk, skim (organic evaporated)
- 1 c
- yogurt, low-fat, plain (organic)
- 1 1/2 tsp
- lemon juice, (organic)
How to Make Mock Creme Fraiche
- 1In medium bowl, combine, all ingredients, with beaters on high till smooth and peaks....Cover, let stand at room temp at least 6 hours....Refrigerate and serve well chilled...whisk before serving.
- 2Store tightly covered in frig up to 5 days...