Milk substitute

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Joined: Jul 12
Posts: 1

Posted: 03 Dec 2013, 13:46
So I love making ranch dressing using the Hidden Valley packets of dry powder. You have to mix it with 1 cup mayo and 1 cup milk. Obviously milk is a no-no. Do you think I could use half heavy cream and half water? Has anybody ever tried this? I'm afraid of it affecting the flavor.

Joined: Feb 12
Posts: 2

Posted: 03 Dec 2013, 15:22
I would try almond milk instead. I also substitute plain non-fat greek yogurt for mayo. The flavor will be altered, but not necessarily in a bad way.

Joined: Dec 13
Posts: 2

Posted: 20 Dec 2013, 16:38
Try sour cream Smile

Joined: Jul 12
Posts: 3,666

Posted: 22 Dec 2013, 08:18
Anything will change the taste a little. I don 't use hidden valley but do get a ranch mix from a local source. I use buttermilk. Ranch dressing is normally based on buttermilk.
"The way we eat in America makes us sick, and if we change our diet--simply incrementally-- we will be healthier." Mark Bittman Food Matters


Joined: Dec 13
Posts: 60

Posted: 27 Dec 2013, 11:52
Yes I would also suggest subbing the mayo for greek yogurt and almond milk would go perfectly fine with that!

Joined: Feb 11
Posts: 105

Posted: 07 Jan 2014, 11:47
I really prefer to make my own, less preservatives and junk than what is found in prepackaged items. Here is the Ranch Dressing from the Atkins web site:

Ranch Dressing
Makes 8 servings/Net Carbs: 1.0 Fiber: 0.1 Protein: 0.4 Fat: 22.1 Calories: 204.7

3/4 Cup mayonnaise
1/2 Cup heavy cream
2 Tablespoons chopped parsley leaves
2 Tablespoons chopped fresh chives
2 Teaspoons freshly squeezed lemon juice
2 Teaspoons Dijon mustard
1 large clove garlic, minced
1 Teaspoon chopped fresh dill, tough stems removed
1/2 Teaspoon salt
1/4 Teaspoon freshly ground black pepper

An all-American favorite, this homemade version of the creamy garlic-and-herb dressing is smooth and satisfying—without the added sugar.

Whisk mayonnaise, cream, parsley, chives, lemon juice, mustard, garlic, dill, salt and pepper in a small bowl.
Use immediately or refrigerate in an airtight container for up to 3 days.

(Remember that Atkins is high fat, moderate protein, and low carb.)

Joined: Jan 14
Posts: 3

Posted: 08 Jan 2014, 21:17
What about using a small amount of light mayo or extra light stretching it out using quark/natural fromage frais then a little almond milk?...

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