Substituting

[CarolPa]

I have a recipe for Blueberry Pound Cake. It calls for an 8 oz container of low fat yogurt. When I was shopping, I was thinking of sour cream pound cake, and I bought sour cream instead of yogurt. Could I use that in place of the yogurt? It has a similar consistancy.

 

[CakePoet]

Yes, you can, the taste will be different but not in a bad way.

 

[Andy M.]

I agree. Many recipe that call for yogurt are low-fat/calorie versions of recipes using sour cream.

 

[msmofet]

I also agree. Plain yogurt and sour cream are interchangeable in most cases. Go for it!

 

[PrincessFiona60]

Sounds divine...

 

[Cooking Goddess]

Forget the pound cake, Carol, it's good seeing YOU! Hope all is well with you and your Mister.

Oh, yeah, use sour cream. Think of it as higher fat yogurt.

 

[Dawgluver]

I also use yogurt and sour cream interchangeably.

 

[Cheryl J]

What little baking I do, I also have subbed sour cream for plain yogurt with great results. And the opposite, with the same good outcome.

Mmmm....Blueberry Pound Cake sounds wonderful either way!

 

[Dawgluver]

Expect all of us to visit, CarolPa. We're all interested in blueberry pound cake.

 

[Addie]

I do think a Taste Panel is what this Blueberry Pound Cake needs.

 

[CarolPa]

Thanks for the info. The original recipe I saw called for using a box cake mix, but I found a similar recipe online that is more of a scratch recipe and the ingredients appear to be what would be in the cake mix. I will post the recipe on the recipe thread. I have been dragging my feet making this because it's been so hot to turn on the oven, but I have to get to it soon! DH likes blueberries and loves cake! As a diabetic, I can eat the blueberries but not the cake.

 

[CakePoet]

We do blueberry bread. Maybe that would be something for you CarolPA.

 

[expatgirl]

sounds yummy..........love blueberries!!! `let us know how it turns out .......that is if yu get to taste any of it!!!