Caesar salad dressing, low cal

Yield: 8 servings

Measure Ingredient
⅓ cup Tofu
2 tablespoons Lemon juice
1½ teaspoon Dijon mustard
1 each Garlic clove, minced
1 teaspoon Anchovy paste, or anchovy
¼ teaspoon Salt
1 pinch Sugar, pinch
1 pinch Pepper
2 tablespoons Parmesan cheese, grated
1 tablespoon Olive oil

In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes ½ cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.

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