Useful Substitution: Yogurt For Sour Cream

01-2010_01_26-Yogurt1.jpg On Friday night we had a serious hankering for Sour Cream Raisin Bars. Nothing else would do... they would be ours. There was just one problem. We were out of sour cream! Well, not technically: we had two whole tablespoons full.

This setback notwithstanding, there was no stopping us. We made a quick, low-fat substitution that turned out to be quite tasty!

Plain yogurt! We used the same amount called for in the original recipe, though we did add one extra tablespoon of cornstarch to help thicken things a little more. The result wasn't as tangy as the sour cream version, but they hit the spot perfectly and even cut back on the fat in the recipe.

We also cut back the amount of butter in the recipe by 4 tablespoons, because we were running a little low on that as well. Don't worry, we did actually make it to the grocery store this weekend and our cupboard is once again full! The moral of the story being: When all else fails, just wing it and see where it takes you!

• Related: Food Science: Egg Substitutions in Cookies and Brownies

(Image: Faith Durand)

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Sarah Trover has lived all across the Midwest and currently calls the hot dog-laden city of Chicago home. She rides scooters and seeks out kitchens that make the best pie.

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