Anchovy yogurt dressing

Yield: 12 servings

Measure 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

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

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