I was going to add this to the "your tips for the new cookbook" thread, but was too lazy to dig it up.

Basically, I've been finding a 1,001 ways to use FF plain yogurt. Anywhere you use sour cream, it works. Most places you use mayo, you can use half FF yogurt / half low fat mayo, or just strained FF yogurt.

I've used it in cole slaw, beef stroganoff, potato salad, brownies, smoothies, marinades, and salad dressing. Anyone else have any wonderful uses for this amazing ingredient?

Ohh, I just used some tonight to make a lite version of Caesar Dressing (from the Cooking Light website recipe). Great stuff! I like buying it in the mini sealed cups intsead of the quart, because I always use so little at a time.

Lynne

I do this all over the place too. Dd calls ff or lf plain yogurt "sour cream yogurt."

I use 8oz plain ff yogurt in place of the 8oz cold water when making sugar free jello.
One tip is to temper the yogurt by slowly adding the jello to the yogurt while stirring. Like tempering eggs in some recipes.

I do the same thing and no one can tell.

My favorite is my ff yogurt dressing for cold, poached salmon. 1 part strained ff yogurt, 1 part horseradish, 1 part tarragon mustard (or wasabi mustard). It's awesome.