On Sat, 19 Nov 2011 21:42:45 -0500, Cheryl >
wrote:

> I decided to try this, mostly for a smoothie recipe but it was only sold
> in a big 32 oz tub. I tasted it by itself and it tasted like sour
> cream, so do you think it could be used in recipes that call for sour
> cream, or would it break down differently?
>
I haven't tried it in gravy, but it bakes just fine. In fact, I
prefer it to sour cream when baking.


--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.