Anchovy yogurt dressing
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Plain low-fat yogurt; |
| 1 | tablespoon | Salflower; =OR=- |
| 1 | tablespoon | Corn oil; |
| 2 | tablespoons | White vinegar; |
| pinch | Salt; | |
| ⅛ | teaspoon | White pepper; |
| 1 | clove | Garlic; minced |
| 2 | tablespoons | Fresh parsley; chopped |
| 1 | tablespoon | Anchovy paste; |
| dash | Red(cayenne)pepper | |
Directions
Excellent dressing for vegetables, pasta, fish, or salads.
Place all ingedients in a blender and process until smooth.
Refrigerate to blend flavors; adjust seasoning before serving. Makes about ¾ cup. Food Exchange per serving: FREE; CAL: 21; CHO: 2mg; CAR: 1g; PRO: 0g; SOD: 38mg; FAT: 2g; Makes about ¾ cup. 12 servings(1-tb each)
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master