For a sweet and surprising maple sauce, combine 1/2 C. low-fat cottage cheese, 1/4 C. sour cream, 1/4 C. maple syrup, and 1 tsp. honey in a mini food processor or blender (you could also use a hand blender and combine the mixture in a tall glass). Puree until smooth. Chill the sauce for at least 30 minutes before using. Can be used on desserts, as a vegetable dip, or however you wish.

To whip up a super-fast chocolate frosting for cakes and cupcakes, melt 1 C. semi-sweet chocolate chips in a microwavable bowl. Stir in 1/2 C. sour cream until smooth. Spread over your favorite cakes and cupcakes and refrigerate until ready to serve.

To give chocolate cookies and cakes a luscious texture, replace half of the butter in your favorite recipe with sour cream. The acidity of the sour cream helps to tenderize the cookie dough or cake batter.

To make a homemade, low-fat version of creme fraiche, mix together 1/2 C. reduced-fat sour cream, 1/2 C. 1% milk, and 1/4 tsp. sugar. Cover and let stand in a warm place overnight to thicken. Refrigerate for at least 4 hours before using. Keeps refrigerated for up to 2 weeks.

To enrich deviled eggs, mix a little sour cream into the filling.

For extra-creamy guacamole, add a few tsp. sour cream into the mixture.

To enrich bottled spaghetti sauce or prepared pesto sauce, stir in 1/4 C. sour cream per 2 C. sauce. Cook over low heat until the sour cream just blends into the sauce. Keep the sauce warm over low heat, but don’t allow it to boil or the sour cream may curdle.

To give black bean dip a super-creamy texture, add sour cream. Drain 1 can (16 oz.) black beans and place them in a food processor or blender. Add:

1/4 C. sour cream
1/4 C. chicken broth
1 scallion, sliced
1 small garlic clove, minced
2 tsp. dry sherry
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. hot-pepper sauce
1/4 tsp. freshly ground black pepper
1 tsp. fresh lemon juice

Puree until the texture is smooth. Remove from the processor or blender and store in the refrigerator. Bring to room temperature before serving. This recipe doubles easily and tastes great with corn chips.

For sweetened creamy polenta, make polenta with yellow cornmeal, milk, honey, and butter. Finish the polenta by stirring in sour cream. Top with fresh berries or strawberry, cherry, or raspberry jam.