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Also known as: reduced fat sour cream
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is a nutritious dairy option that provides essential minerals like calcium and phosphorus for bone health. Because it is cultured, it contains probiotics that support gut health, and the reduced fat content makes it a lower-calorie alternative to traditional sour cream.
Per 100g, cultured reduced fat sour cream contains approximately 135 calories and 12g of fat. This is significantly lower than full-fat sour cream, which typically contains around 19-20g of fat for the same serving size.
It can be included in a keto diet in moderation, as it contains about 4.26g of carbohydrates per 100g. However, many keto followers prefer full-fat versions to maximize healthy fat intake and ensure the lowest possible carb-to-fat ratio.
Yes, the 'cultured' label indicates that live active cultures were used to ferment the cream. these probiotics can help maintain a healthy balance of bacteria in the digestive system and improve overall gut function.
No, it is a dairy product and contains lactose. While the fermentation process consumes some of the lactose, it is not enough to make it safe for those with significant lactose intolerance unless specifically labeled as lactose-free.
Yes, it can be used in baking to add moisture and tanginess to cakes, muffins, and breads. Note that because it has less fat than regular sour cream, the final product may be slightly less rich or tender.
Cultured reduced fat sour cream is an excellent, lower-calorie substitute for mayonnaise in dressings, dips, and spreads. It provides a similar creamy texture and tangy flavor with significantly less fat and fewer calories.
cultured reduced fat sour cream is a versatile ingredient found in cuisines around the world. With 135 calories per 100g and 2.94 grams of protein, it's a nutritious addition to many dishes.
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View all dairy →Discover 0 recipes featuring cultured reduced fat sour cream with step-by-step instructions.
Browse recipes →Once opened, cultured reduced fat sour cream typically stays fresh for 7 to 14 days when kept refrigerated. Always use a clean spoon to prevent cross-contamination and discard it if you notice mold, a yellow tint, or a bitter smell.
Freezing is not recommended for fresh use because the emulsion will break, resulting in a grainy, separated texture. However, if you plan to use it strictly for baking or in cooked sauces, it can be frozen for up to two months.
It is a good source of B vitamins, particularly Vitamin B12 and Riboflavin (B2). These vitamins are essential for maintaining healthy nerve function and converting food into usable energy for the body.