Caesar Salad Dressing, Low Calappetizer, low-cal, salad 1/3 C Tofu 1 1/2 Tsp Dijon mustard 1 Tsp Anchovy paste; or anchovy 2 Tbsp Parmesan cheese; grated 1 Pinch Sugar; pinch 2 Tbsp Lemon juice 1 Garlic clove; minced 1/4 Tsp Salt 1 tbsp Olive oil 1 pinch Pepper 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 1/2 cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate. >From: carl.berger@synapse.org (Carl Berger) |
