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LOVITAR's Photo LOVITAR Posts: 1,182
6/19/08 11:03 P

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Check out a local health food store. They have non-dairy options and there is usually someone willing to help you get what you need.

Eat the food that God gave us, not the "food" that humans created in laboratories


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6/12/08 11:40 P

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my dad braeks out with the ingredinent that makes it age and sour something like that

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Jess


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HOLLEYT's Photo HOLLEYT Posts: 392
6/12/08 1:10 P

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Wow! I never knew there were so many substitutions for those items!

If things seem under control, you're not going fast enough.
--Mario Andretti


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GOODSARGENT1226's Photo GOODSARGENT1226 Posts: 1,975
6/12/08 7:19 A

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Why can't he? I am Diabetic and I eat yogurt almost everyday. They have some out that are only 7 or 9 carbs. The sour cream that I buy is California Sunshine and it has 2 carbs. Check them out. For a snack he can have 25 carbs three times a day.

Have you joined any Diabetes groups yet. Check out my page I am in I think two of them. emoticon emoticon

Dee



Do Not Worry

6:25-33 pp—Lk 12:22-31

Mt 6:25 “Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more important than food, and the body more important than clothes?


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GLADGAD's Photo GLADGAD Posts: 5,588
6/12/08 7:13 A

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There doesn't seem to be a lot of choices out there that are not dairy-based:

Substitute one of the following for each 1 cup of sour cream:

• For baking: 7/8 cup buttermilk or sour milk plus 3 tablespoons butter.
• For baking: 1 cup yogurt plus 1 teaspoon baking soda.
• For baking: 3/4 cup sour milk plus 1/3 cup butter.
• For baking: 3/4 cup buttermilk plus 1/3 cup butter.
• Cooked sauces: 1 cup yogurt plus 1 tablespoon flour plus 2 teaspoons water.
• Cooked sauces: 1 cup evaporated milk plus 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken.
• Dips: 1 cup yogurt (drain through a cheesecloth-lined sieve for 30 minutes in the refrigerator for a thicker texture).
• Dips: 1 cup cottage cheese plus 1/4 cup yogurt or buttermilk, briefly whirled in a blender.
• Dips: 6 ounces cream cheese plus 3 tablespoons milk, briefly whirled in a blender.
• Lower fat: 1 cup low-fat cottage cheese plus 1 tablespoon lemon juice plus 2 tablespoons skim milk, whipped until smooth in a blender.
• Lower fat: 1 can chilled evaporated milk whipped with 1 teaspoon lemon juice.

-Carolyn

"God gave you your body as a gift, so you should take care of it." - My Mom
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6/12/08 6:49 A

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Hi I need some ideas on what to use when a recipe calls for sour cream or yogurt? My Dad can't eat sour cream or yogurt and He is on a carb diet because he is a diabetic.

Thanks

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Jess


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