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-> [Dressings, Low-calorie, Low-fat, Salads] -> [Low-fat thousand island dressing Recipe] |
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Low-fat thousand island dressing
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| Artist: |
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| Categories: |
Dressings, Low-calorie, Low-fat, Salads |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Peeled, seeded, diced tomato | | 1
| large | Clove garlic | | 1/2
| tsp | Salt | | 1/4
| tsp | Freshly ground black pepper | | 1/4
| tsp | Dry mustard | | 2
| tbsp | Fresh lemon juice | | 4
| | Sprigs fresh parsley | | 1
| cup | Low-fat cottage cheese | | 1/4
| cup | Dill pickle juice | | 2
| tbsp | Finely chopped dill pickles | | 1
| large | Egg hard-cooked chopped fine |
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Procedures:
| 1 | To peel and seed tomatoes, bring a pot of water to a boil, drop in the tomatoes, and boil for about 10 seconds. | | 2 | Remove the tomatoes with a slotted spoon and slip off the skins. | | 3 | Core the tomatoes, cut them into quarters, and squeeze gently to squeeze out the juice and seeds. | | 4 | Blend the tomatoes, garlic, salt, pepper, dry mustard, and lemon juice in a blender or food processor until smooth. | | 5 | Pour into a bowl. | | 6 | Blend the cottage cheese and pickle juice until smooth. | | 7 | Beat together the tomato puree, cottage cheese puree, pickles and egg. | | 8 | Chill to blend flavors for at least 1 hour before serving |
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