Guilt-free bread spread
1 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cold water |
| 2 | eaches | Cloves peeled garlic |
| 2 | tablespoons | Cornstarch (other starches don't work as well) |
| ⅔ | cup | Reduced fat, medium firm, regular tofu |
| 4 | teaspoons | Plain, nondairy beverage powder (available in natural foods stores) |
| 1 | teaspoon | Lemon juice |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Nutritional yeast flakes |
| ½ | teaspoon | Onion powder |
| ½ | teaspoon | Dried herb of choice |
| ⅛ | teaspoon | Paprika |
| ⅛ | teaspoon | Turmeric |
Directions
In a small saucepan, mix together the water and cornstarch. Stir the mixture over high heat constantly until it is thickened and clear.
Place it in the blender or food processor with the other ingredients and blend until very smooth.
Place in an airtight container and refrigerate. Keeps only about one week. Melts nicely over vegetables, too.
The spread by itself, per 1-tablespoon serving: 7 calories, 1g protein, 0g fat, 1g carbohydrates.
Source: "The (Almost) No Fat Holiday Cookbook" by Bryanna Clark Grogan (Book Publishing Co., 1995, $12.95), as seen in the Corydon Ireland column in THE OLYMPIAN, 7/12/95.
Typed by iRis gRayson
Submitted By IRIS GRAYSON On 07-16-95