PJ Hamel, post author October 2, 2014 at 1:01pm In reply to What about subbing non-fat Greek yogurt in for the sour cream? … by Lynn Hasty (not verified) Lynn, the shells will be tougher due to the reduction in fat – but then again, you could get away with it by simply calling them "sturdy," right? :) PJH Reply
October 2, 2014 at 1:01pm
In reply to What about subbing non-fat Greek yogurt in for the sour cream? … by Lynn Hasty (not verified)