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KRAFT BREAKSTONE'S Reduced Fat Sour Cream

152 Calories
4.5g Protein
6.5g Carbs
12g Fat
0.1g Fiber
Nutrition Facts
Serving Size 100 g
Calories 152
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7.6g 38%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 59mg 3%
Total Carbohydrate 6.5g 2%
Dietary Fiber 0.1g 0%
Total Sugars 6.4g
Protein 4.5g 9%
Vitamin D 0mcg 0%
Calcium 161mg 12%
Iron 0.1mg 0%
Potassium 210mg 4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 4.5g 20%
Carbs 6.5g 28%
Fat 12g 52%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 1.1 MG 1%

Minerals

Nutrient Amount % DV
Calcium, Ca 161 MG 12%
Iron, Fe 0.1 MG 0%
Phosphorus, P 110 MG 9%
Potassium, K 210 MG 4%
Sodium, Na 59 MG 3%

About KRAFT BREAKSTONE'S Reduced Fat Sour Cream

Creamy and tangy, this dairy product offers a lighter alternative to traditional sour cream while still delivering rich flavor. With a smooth texture and slightly tart taste, it's made by culturing cream with lactic acid bacteria, then reducing the fat content to create a more health-conscious option. The reduction in fat content makes it a popular choice for those looking to cut calories without completely eliminating indulgent flavors from their diet.

Nutritionally, it provides a good source of protein and calcium, supporting muscle maintenance and bone health. The lower fat content compared to regular sour cream means fewer calories per serving, making it easier to incorporate into balanced meals. However, like many dairy products, it does contain saturated fat, so moderation is key for those monitoring their intake. The small amount of carbohydrates comes primarily from naturally occurring milk sugars.

This versatile ingredient shines in both hot and cold applications. It's excellent as a topping for baked potatoes, tacos, or chili, where its cool creaminess balances spicy flavors. In cooking, it can be stirred into soups and sauces at the end of cooking to add richness without curdling. Many people use it as a base for dips, mixing it with herbs and spices for vegetable platters or party spreads. It also works well in baking, adding moisture to cakes and tenderness to muffins, though the reduced fat content may slightly alter the final texture compared to full-fat versions.

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