This is information from The Cook's Thesaurus (link below): Substitutes for one cup sour cream: Blend one cup cottage cheese plus two or three tablespoons milk or buttermilk plus two tablespoons lemon juice OR blend equal parts cottage cheese and plain yogurt OR blend one cup cottage cheese plus one-third of a cup buttermilk plus one tablespoon lemon juice. (Adapted from directions in the Joy of Cooking by Marion Rombauer Becker and Irma Rombauer. See my sources.) OR blend one cup cottage cheese plus two tablespoons lemon juice plus two tablespoons fat-free mayonnaise plus one-fourth cup nonfat buttermilk (adapted from a recipe in the New Laurel's Kitchen Cookbook) OR Combine 7/8 cup buttermilk or yogurt plus three tablespoons butter or margarine (From a Gateway Virginia recipe. See my sources.) OR one cup buttermilk OR one cup well-drained yogurt (if making cheesecake, use whole milk yogurt) OR one cup sour milk OR let stand for 5 minutes: one cup evaporated milk plus one tablespoon lemon juice or vinegar OR jocoque OR smetana (lower calories) I would caution when cooking with yogurt \- it will separate if allowed to boil. Separating doesn't affect the flavor, just looks, and it can be prevented by using flour, cornstarch or arrowroot in sauces. Yogurt (or kefir) can be substituted for sour cream in nearly any recipe, in my experience. I use homemade kefir (drained at least 30\-minutes) all the time as a substitute for sour cream. \-Grainlady Here is a link that might be useful: [Cook's Thesaurus \- cultured milk](http://www.foodsubs.com/Cultmilk.html)

That sounds like a reasonable idea. Go for it, if you haven't already.

Interesting, Sooz, about the frozen berries and color. I can imagine how that would do it. Writersblock, you've inspired me! I would want it to taste like dark brown sugar to be worth giving up pretty pink for, and I've worked enough with organic raw sugar to know it will go beige and not have enough of a punch. ... But! White sugar and just enough black molasses to give it that brown sugar taste might work. That's as a ribbon. If it stays as a ribbon, the ice cream would still be pretty pink. It might need to be reduced first. This is sounding interesting. :) Thanks, again, Sooz!

Maybe needed a bit more salt? & did you use salted or unsalted butter? Or did you mean bland as in not tangy enough? Here's the recipe I use - I don't use the oven, though, just flip the breads on the griddle (cast iron skillet) until they're puffed and browned, then stack on a plate and brush the tops with melted butter as I stack them. I use salted butter for everything. Yoghurt Naan Ingredients: Servings: 10 4 cups flour 1 teaspoon baking powder 1 teaspoon salt 2 cups plain yogurt - I use whole milk yoghurt Directions: Prep Time: 40 mins Total Time: 40 mins 1. Mix together flour, baking powder and salt. 2. Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary. 3. Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic. 4. Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer. 5. Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs. 6. Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish. 7. Heat your oven to about 500 and have the broiler on (this is how the original recipe states it - I know with my oven it's either 500 degree oven OR the broiler, but you get the idea. 8. Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick. 9. Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long). 10. It will puff up in places or all over, and there will be some blackish-brown spots on the bottom. 11 . Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top. 12. Remove naan from the oven and brush it lightly with melted butter if you like. 13. Continue this way with all the dough, stacking the breads into a napkin-lined basket. 14. Serve the breads hot, fresh from the oven, or let them cool and wrap them up. 15. To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.