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Click below to download : Low_fat - Strawberry Dressing (Format : PDF)
Low_fat - Strawberry Dressing
1 (16 oz) pkg. frozen strawberries, thawed1 1/2 tsp. honey
1/4 tsp. dried thyme
1/4 tsp. pepper
3 tbsp. raspberry vinegar
1/2 cup water
2 tsp. canola oil
1 tsp. soy sauce
Combine all ingredients in a blender or food processor. Puree until thoroughly blended. Put in a covered container and refrigerate.
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1/2 cup plain low-fat yogurt 1/2 cup reduced-calorie mayonnaise 1/4 cup reduced-calorie chili sauce 2 tablespoons sweet pickle relish 1 tablespoon minced fresh onion 1 tablespoon finely chopped celery 1 teaspoon lemon juice 1/8 teaspoon pepper Combine ingredients; stir well. Cover and chill. (serving size: 1 tablespoon) Source: "Cooking Light, Mar/Apr 1993, page 90" Copyright: "© Cooking Light" Yield: "1 1/2 cups" Per serving: 19 Calories (kcal); 1g Total Fat; (66% calories from fat); trace Protein; 1g Carbohydrate; 2mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas
Low_fat - Thousand Island Dressing
1/2 cup plain low-fat yogurt 1/2 cup reduced-calorie mayonnaise 1/4 cup reduced-calorie chili sauce 2 tablespoons sweet pickle relish 1 tablespoon minced fresh onion 1 tablespoon finely chopped celery 1 teaspoon lemon juice 1/8 teaspoon pepper Combine ingredients; stir well. Cover and chill. (serving size: 1 tablespoon) Source: "Cooking Light, Mar/Apr 1993, page 90" Copyright: "© Cooking Light" Yield: "1 1/2 cups" Per serving: 19 Calories (kcal); 1g Total Fat; (66% calories from fat); trace Protein; 1g Carbohydrate; 2mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas
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1/2 cup part-skim Ricotta cheese 1 cup plain low-fat yogurt 1/3 cup red wine vinegar 1/3 cup Dijon mustard 1/4 cup drained capers -- chopped 1 1/2 tablespoons chopped fresh basil 1 tablespoon chopped fresh parsley 1 tablespoon minced shallots 2 garlic cloves -- minced Place Ricotta cheese in a food processor; process until smooth. Combine Ricotta cheese and remaining ingredients in a medium bowl; stir until well-blended. Cover and chill. Serving Size: 1 tablespoon Source: "Cooking Light, July 1997, p.125" Copyright: "© Cooking Light" Yield: "3 Cups" Per serving: 9 Calories (kcal); trace Total Fat; (35% calories from
Low_fat - St. Andrew's Salad Dressing
1/2 cup part-skim Ricotta cheese 1 cup plain low-fat yogurt 1/3 cup red wine vinegar 1/3 cup Dijon mustard 1/4 cup drained capers -- chopped 1 1/2 tablespoons chopped fresh basil 1 tablespoon chopped fresh parsley 1 tablespoon minced shallots 2 garlic cloves -- minced Place Ricotta cheese in a food processor; process until smooth. Combine Ricotta cheese and remaining ingredients in a medium bowl; stir until well-blended. Cover and chill. Serving Size: 1 tablespoon Source: "Cooking Light, July 1997, p.125" Copyright: "© Cooking Light" Yield: "3 Cups" Per serving: 9 Calories (kcal); trace Total Fat; (35% calories from
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