Yield: 10 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Egg Beaters |
| 4 eaches | Tb red wine vinegar |
| 2 eaches | Cloves garlic, crushed |
| 2 teaspoons | Dijon mustard |
| 2 teaspoons | Anchovy paste |
| ½ teaspoon | Salt, optional |
| ¼ teaspoon | Black pepper |
| ¾ cup | Fat free chicken broth |
| ½ cup | Liquid Butter Buds |
| ¼ cup | Alpine Lace fatfree Parmesan cheese |
Combine Egg Beaters, vinegar, garlic, mustard, anchovy paste, salt and pepper in blender; blend 10 seconds. With blender running, slowly add chicken broth, Parmesan cheese and Butter Buds in a slow steady stream. Cover and chill thoroughly. Per ¼ cup serving: 32 cal., 0.2g fat (6%), 0mg chol., 0g fiber, 3g pro., 3g carb., 438mg sod.
Butter Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn Shaw 2-95
Submitted By CAROLYN SHAW On 02-15-95