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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Reduced fat sour cream is a healthier alternative to regular sour cream because it contains fewer calories and less saturated fat. It provides essential nutrients like calcium, phosphorus, and vitamin A, and often contains probiotics that support a healthy gut microbiome.
Reduced fat sour cream typically contains about 25% to 40% less fat than the full-fat version. While regular sour cream has roughly 19-20g of fat per 100g, this version contains 14.1g, making it a lighter choice for heart health and weight management.
It can be included in a keto diet in moderation, but full-fat sour cream is usually preferred. Reduced fat versions often have slightly higher carbohydrate counts (7g per 100g) because manufacturers sometimes add thickeners or stabilizers to maintain the creamy texture.
Yes, it can be used in baking recipes like cakes, muffins, and breads to add moisture and tanginess. However, because it has less fat, the final product may be slightly less rich or tender than if you used full-fat sour cream.
Most brands are naturally gluten-free as they are primarily made from dairy. However, you should always check the label for modified food starches or thickeners that could potentially contain gluten.
It has a tangy, acidic flavor very similar to regular sour cream but with a lighter, less buttery mouthfeel. It is slightly less rich due to the lower fat content but still provides a creamy consistency for dips and toppings.
No, reduced fat sour cream is a dairy product and contains lactose. While the fermentation process reduces some lactose, individuals with lactose intolerance should look for specifically labeled 'lactose-free' versions.
reduced fat sour cream is a versatile ingredient found in cuisines around the world. With 181 calories per 100g and 7 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the dairy category with complete nutrition information.
View all dairy →Discover 0 recipes featuring reduced fat sour cream with step-by-step instructions.
Browse recipes →Freezing is not recommended because the emulsion will break, resulting in a grainy or separated texture once thawed. If you must freeze it, use the thawed product only for cooked dishes or baking where the texture change is less noticeable.
Once opened, it should be kept refrigerated and typically stays fresh for 7 to 14 days. Always use a clean spoon to prevent cross-contamination and discard it if you notice mold, a yellow tint, or a sour, off-putting odor.
It can be a helpful tool for weight loss as it provides the same culinary experience as regular sour cream with fewer calories (181 per 100g). Substituting it for full-fat dairy can help reduce overall daily caloric intake while still providing protein and calcium.