Anchovy Yogurt Dressingdiabetic, dressings, salads 1/2 cup plain low-fat yogurt 1 tablespoon salflower; =or=- 1 tablespoon corn oil 2 tablespoon white vinegar 1 pinch salt 1/8 teaspoon white pepper 1 centiliter garlic; minced 2 tablespoon fresh parsley; chopped 1 tablespoon anchovy paste 1 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 3/4 cup. Food Exchange per serving: FREE; CAL: 21; CHO: 2mg; CAR: 1g; PRO: 0g; SOD: 38mg; FAT: 2g; Makes about 3/4 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 |
