Do full-fat, low-fat, and nonfat dairy products, such as sour cream, work the same in cooking and baking?

Do full-fat, low-fat, and nonfat dairy products, such as sour cream, work the same in cooking and baking?
Submitted by kayla.b.craig

Low-fat and reduced-fat dairy products, such as sour cream, work perfectly in both cooking and baking recipes—they are a smart, healthful substitute. Nonfat dairy products generally do not produce good results and are best saved to use as toppings only.


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