Sour cream is traditionally made by fermenting dairy cream with lactic acid bacteria, which are one of the most common probiotics in food production. Probiotics are live microbes that provide various health benefits, such as improved digestion and immune function, when consumed ( 5). Regular sour cream is primarily composed of fat. Thus, eating them with a source of fat may enhance your body’s absorption. Deficiencies in these vitamins are associated with diseases like diabetes, cancer, and immune disorders ( 4).įat-soluble vitamins are found in a variety of healthy foods, such as fruits and vegetables, but not all of them provide fat on their own. Known collectively as fat-soluble vitamins, they include vitamins A, D, E, and K. May promote absorption of fat-soluble vitaminsĬertain vitamins require a source of fat to be absorbed most effectively in your digestive tract. Plus, since other dairy products are made with all milk components - not just the cream - they provide significantly more protein, carbs, vitamins, and minerals than regular sour cream.Īlthough you shouldn’t rely on sour cream as a primary source of nutrients, it may still support your health in several ways. Its lack of fat reduces the calorie count by about 60% compared with regular, though it may have slightly more carbs depending on the brand ( 3).īecause sour cream is primarily a garnish, it isn’t typically eaten in the same volume as other dairy products like yogurt or milk. Meanwhile, fat-free sour cream is made with skim milk and additives like food starch and gums so that it maintains a creamy consistency. Reduced fat sour cream has a similar nutrient profile but with fewer calories and about 38% less fat ( 2). ![]() Thus, it doesn’t usually offer significant amounts of any nutrient.Ī 2-tablespoon (30-gram) serving of regular sour cream provides ( 1):Īs you can see, regular sour cream is fairly high in fat and calories. I take the scone outside and sit on our balcony.Sour cream contains many essential nutrients, but serving sizes tend to be small. Personally, I think life with a freshly baked scone and a cup of tea cannot possibly get any better! When the weather gets a little warmer, there’s nothing more satisfying and relaxing than a scone smeared with butter. And, if all else fails, keep them plain! They’re delicious with my Easy Homemade Jam! Conclusion: For these scones, rifle through your pantry and find the ingredients you don’t normally use. Save those for your salads or to top your yogurt with. Stick to the dried fruit or currants only.īut with so many other add-in options available, you won’t need to use your fresh berries or fruit. Trust me, your strawberries will be pulp, and your blueberries will look like they’ve seen better days. Since the dough is dense and heavy, mixing the fruit through completely destroys the integrity of the fruit. Fresh isn’t always better! Sorry.įresh fruit does not and will not work in this recipe. I have this set here and I used the largest scoop. A large ice-cream or cookie scoop works very well. It’s also worth mentioning that while sometimes I form the dough into a disc shape and then slice it into eight wedges, this time I opted for a scoop approach. All of the wet ingredients should be mixed together before you add the flour. ![]() Add the liquid to the recipe with the sour cream, egg white, and butter.
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