10 Sour Cream Dos and Don’ts

yes or no

Sour cream is one of those magic foods that have the ability to greatly improve the taste of other foods. Using sour cream is fairly straightforward – most of us add sour cream to recipes to make them richer and creamier; we top all kinds of foods (especially hot and crispy foods) with cool, creamy sour cream to enhance their flavor and texture; and we make yummy dips based on sour cream.

There are a few things, though, that you shouldn’t do with sour cream – boiling it, for example, or freezing it. Here’s the complete list of sour cream dos and don’ts:

DO use a tablespoon or two of Lilly sour cream to enhance the flavor of, and add creaminess and texture to baked potatoes, tacos, chili, guacamole and more.

DO substitute half a cup of sour cream for yogurt, milk or buttermilk in cake, muffin and cookie batters, for creamy and moist baked goods.

DON’T freeze sour cream – it separates when thawed.

DO look for sour cream with a very short list of ingredients and with absolutely no additives, thickeners or flavorings.

DON’T add sour cream to very hot sauces or soups. To avoid curdling, allow sauce to cool slightly first.

DO add a tablespoon or two of Lilly sour cream for creamy, delicious mashed potatoes, scrambled eggs and pancake batter.

DO use light and fat-free sour cream as excellent alternatives to regular sour cream, if you’re watching your calories or fat intake.

DON’T boil sour cream – it will separate.

DO use sour cream instead of mayonnaise, for a lighter consistency and fewer calories.

DO insist on eating basic, wholesome food – none of those processed-beyond-recognition foods with a huge list of ingredients that no one can identify.

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7 Delicious Ways To Enjoy Lilly Sour Cream During the Holidays

sour cream appetizer

Busy holiday season? Trust us, we know. It can get overwhelming at times, especially when you have guests over that you need to feed and entertain. The good news? Lilly sour cream can help!

Here’s how:

1. Lilly sour cream can help you serve amazing appetizers to your guests. The options are endless really, from small tea sandwiches to mini sour cream biscuits, but one of our favorites: Fill small, store-bought tartlet shells with a dollop of Lilly sour cream and top with smoked salmon for a festive, pretty appetizer.

2. Need a dip but tired of the usual “sour cream with onion dip mix?” Combine Lilly sour cream with some store-bought salsa or with guacamole for a wonderful, different dip to serve with your crudités.

3. Making breakfast for your guests? Remember that adding a little Lilly sour cream to pancakes makes them extra rich and fluffy, and just a tablespoon of Lilly sour cream added to scrambled eggs makes them extra creamy,and enhances their flavor too.

4. Serving mashed potatoes or mashed sweet potatoes for your holiday dinner? If you love super-creamy mashed potatoes, simply add sour cream in addition to milk and butter.

5. Baking holiday cookies? Sour cream in the dough will make your cookies extra rich and flavorful. Here’s a great recipe for sour cream sugar cookies.

6. For Christmas brunch, serve this pretty sour cream Bundt cake. Or add 1 cup of Lilly Sour Cream to any cake batter and you’ll get an amazingly moist and fluffy cake.

7. If you would like to enjoy the flavor and texture of sour cream but are watching your fat intake, light Lilly sour cream and fat free Lilly sour cream are both excellent options, and as Sam the Cooking Guy rightfully insists, Lilly Fat Free sour cream truly is delicious!

We wish you a very happy holiday season.

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Sam the Cooking Guy and Lilly Fat Free Sour Cream

Here is a great video with Sam Zien, Emmy award winning host of Discovery Channel’s”Just Cook This” (AKA “Sam the Cooking Guy“) with 5 great things to do with Lilly sour cream. Great taste that is simple, easy to prepare, and with the holidays just around the corner it will save to both time and unwanted calories- your party will be complete with Lilly sour cream- “Taste the Pure difference”

*Video:sam the cooking guy

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Pepper Halibut with Salsa Cream

sauteed halibut

Here is a great recipe that Sam the cooking guy created for Lilly Sour Cream. As Sam states, “This is one of those fancy sounding and looking things, but is simple to cook and very delicious to eat”.

1 red pepper, diced small
1 green pepper, diced small
¼ cup olive oil (more…)

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Why I Insist on a Clean Ingredients List

grocery shopping

During my twenties, I never used to read food labels. I would go down the supermarket aisles and fill my cart with products that seemed appealing. My diet staples back then included pudding and jello cups, ready-to-bake cookies, chips and crackers, and flavored yogurt. Just like so many other young adults,I consumed very little fresh produce, and I was completely unconcerned with the fact that I was buying a lot of processed foods, or that I didn’t really know what was in those processed foods.

When I became pregnant with my first child, in my late twenties, things have changed. I was aware of how important it was to feed my body with wholesome, pure foods. I started reading food labels,and I was appalled! So many of the processed foods I was used to buying contained artificial colors, flavors, preservatives, gums and starches and a whole lot of ingredients whose names I couldn’t even pronounce.

That’s when I started following the common advice given by nutritionists – stick to the outside perimeter of the supermarket,where the produce, dairy and meats are, and avoid the inside aisles,where the processed foods can be found. When buying processed foods, read the label carefully. Avoid additives,preservatives, trans fats and too much sugar. Try to stick with whole grains whenever possible. And the shorter the ingredients list,the better -it means the product is pure and does not need a lot of additives in order to be palatable.

I now insist on avoiding products that contain additives such as thickeners, preservatives, and flavorings. Why would I settle for an inferior product when there are natural, wholesome, pure products available? They may be a bit harder to find, and carefully examining food labels does require some extra effort, but my health, and my family’s health, is absolutely worth it.

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Sour Cream: Enjoying Fat, in Moderation

pancake and sour cream

I have two vivid childhood memories related to food. The first: my first taste of real, full-fat sour cream. The second: my first bite into a slice of fresh, crusty bread smeared with a thick layer of yellow, European butter.

Both felt like heaven, and both took place at my Dutch grandparents’ home. This is no coincidence – by the time I turned ten, in the eighties, the “low fat” trend was hot. People became suspicious of fat, trying to minimize their fat consumption as much as possible. My grandparents were among the few who had insisted that enjoying fat in moderation was fine.

Of course, we had given up on a lot when we stopped consuming fat. Fat is actually essential for survival,and up to 35% of daily calories SHOULD come from fat. Fat is needed for normal growth and development, for energy, for helping our body absorb vitamins, and for providing taste, consistency, and stability to foods.

When food manufacturers had responded to consumer demand and removed fat from their products, many of those foods tasted bad! So manufacturers added sugar and artificial flavors to those foods. Now, instead of consuming small quantities of fatty foods (since they are so satisfying), we started consuming large quantities of overly sweet, processed foods, never feeling satisfied, because fat helps us feel satiated.

Thankfully, in recent years, consumers are learning to prefer natural products with a short ingredients list and stay away from fillers, preservatives, and artificial colors and flavors. Finally, the pendulum is swinging in the other direction.

We’re not advocating going crazy with your consumption of saturated fats, of course. The bulk of your fat consumption should still come from heart-healthy fats such as those found in olive oil. But enjoying a little butter on your bread, or some sour cream on your baked potato, is a wonderful way to capture that amazing feeling of satisfaction that I had when I first tried real, full-fat, sour cream and butter at my European grandparents’ home.

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