Blend cottage cheese, buttermilk and lemon juice in electric blender or mixer until smooth. Scrape sides of the container often with a rubber spatula while blending. Yields 1 cup.

Uses: as a dip for crackers, pretzels, breadsticks, fresh vegetables or berries; as a dressing for fruit or vegetable salads; as a topping for potatoes, cooked vegetables, tortillas, etc.; as a spread for bagels. If a recipe requires the sour cream to be heated, use plain low-fat yogurt directly from the carton.