(makes 6 servings)
|1/4||cup (59 ml) cultured buttermilk|
|4||cups (1 l) plain low-fat yogurt|
- 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 for 24 hours. Refrigerate until ready to use. Makes about 4 1/4 cups.
|Per 1/4-cup (59 ml) serving:||35 calories (25% calories from fat), 3 g protein, 1 g total fat (trace saturated fat), 4 g carbohydrate, 0 dietary fiber, 3 mg cholesterol, 42 mg sodium.|
|Exchanges:||1/2 nonfat milk|