Low-fat thousand island dressing

Yield: 10 Servings

Measure Ingredient
1 cup Peeled, seeded, diced tomato
1 large Clove garlic
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
¼ teaspoon Dry mustard
2 tablespoons Fresh lemon juice
4 Sprigs fresh parsley
1 cup Low-fat cottage cheese
¼ cup Dill pickle juice
2 tablespoons Finely chopped dill pickles
1 large Egg hard-cooked chopped fine

To peel and seed tomatoes, bring a pot of water to a boil, drop in the tomatoes, and boil for about 10 seconds. Remove the tomatoes with a slotted spoon and slip off the skins. Core the tomatoes, cut them into quarters, and squeeze gently to squeeze out the juice and seeds.

Blend the tomatoes, garlic, salt, pepper, dry mustard, and lemon juice in a blender or food processor until smooth. Pour into a bowl.

Blend the cottage cheese and pickle juice until smooth. Beat together the tomato puree, cottage cheese puree, pickles and egg. Chill to blend flavors for at least 1 hour before serving.

Similar recipes