Ingredient Subsitution – Greek Yogurt for Sour Cream: Tips & Tricks

English: Fajita with sauteed onion, red pepper...

English: Fajita with sauteed onion, red pepper, yellow pepper, green pepper, guacamole and sour cream. (Photo credit: Wikipedia)

When my wife and I have embarked on our quest to loose weight, we removed sour cream from our diets.  Even the reduced fat versions are too high in fat. Since cheese has remained an integral part of our diets, we had to reduce our other fat sources. For tacos, I started using guacamole instead (it’s a good fat at least), but then I was made aware of a much closer ingredient substitution for sour cream: Greek Yogurt.

When the greek yogurt craze first started, I gave it a try. I have to admit, I only ate half of my little yogurt cup and threw the rest out. I just didn’t like it. So when Jason of WorkSaveLiverecommended using Greek yogurt as a subsitution to sour cream in the recipe he whipped up to test the If You Can Read, You Can Cook taco seasoning, I was dubious.

He assured me that Greek yogurt really worked as a sour cream substitute. I gave it a try when I made tacos last week. It really worked. It turns out that while it tastes horrid as a yogurt, it tastes fine as a sour cream.

Greek yogurt has twice the protein of traditional yoghurt, but half the calories of sour cream and a fraction of the fat (1g per ounce as opposed to 6 for full fat sour cream).

Since taco night was such a success, I tried another experiment. Sour cream in mashed potatoes makes them extra creamy. Since removing sour cream from our diets, we’ve just been doing without the extra creaminess in our mash. On Sunday, I made mashed potatoes to go with our grilled chicken and corn. Ahh, creaminess, I missed you so!

Anyone looking for a substitute to sour cream, I would recommend looking no farther than greek yogurt.

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