Recipe(tried): Fat-Free Sour Cream!

this is one fat-free product we use exclusively! No more regular sour cream around here, not after we discovered Land o' Lakes and another product which comes in a black and white cow-print carton. Price is constant ($1.49); consistency and flavor, too!

I use it in my baked goods and it works excellently! Roomie's got a recipe she concocted years ago for what I've named Fauxne Pate:

Fauxne Pate

1 container (16 oz.) fat-free sour cream
1 container (16 oz.) pork liver paste
1 can (6 oz) chopped olives
Lea & Perrins White Wine Worcester Sauce
Lemon Herb (Salt Free)

Remove the pork liver from container, then mash until it softens. Add 1 cup fat-free sour cream; stir to blend. Add chopped olives (I drain them since I don't like the smell of canned olives); stir to blend.

Add a few dashes of the Lea & Perrins, then stir. Taste, then adjust seasoning (a little Lemon Herb and perhaps a bit more Lea & Perrins). Refrigerate overnight, then check seasoning again and adjust to taste if necessary. Return to refrigerator until 30 minutes before serving.

Scoup into serving bowl and allow to sit until serving.

We usually serve this with crackers, veggie and sesame being the favored chocie. The pate also works well with melba toast, Waverly Wafers, Triscuits, Wheat Thins or the more expensive crackers from Carr's and Bretonne.

It's our all-purpose "gotta take something" take-along item. Thus far, since roomie has been making this for many years, nobody has noticed we're using fat-free sour cream. (Naturally, we never tell anyone, so you needn't either!)

Cheers!