lisalewis@firstplace
November 30th, 2006, 09:53 AM
Serves: about 8 (1/2 cup per serving)
Ingredients:
1 cup cultured buttermilk
4 cups plain low fat yogurt
Preparation:
In a large saucepan combine the buttermilk and yogurt. Heat until lukewarm, about 1 minute. Do not over heat. Remove from the stove and let stand at room temperature loosely covered for 24 hours. Refrigerate and use within one week. Makes about 4-1/4 cups
Exchanges: 1/2 milk, 1/2 fat per 1/2-cup
Nutrition Per Serving: 81 Calories; trace Fat (5.5% calories from fat); 8g Protein; 11g Carbohydrate; 0g Dietary Fiber; 3mg Cholesterol; 126mg Sodium.
Ingredients:
1 cup cultured buttermilk
4 cups plain low fat yogurt
Preparation:
In a large saucepan combine the buttermilk and yogurt. Heat until lukewarm, about 1 minute. Do not over heat. Remove from the stove and let stand at room temperature loosely covered for 24 hours. Refrigerate and use within one week. Makes about 4-1/4 cups
Exchanges: 1/2 milk, 1/2 fat per 1/2-cup
Nutrition Per Serving: 81 Calories; trace Fat (5.5% calories from fat); 8g Protein; 11g Carbohydrate; 0g Dietary Fiber; 3mg Cholesterol; 126mg Sodium.