1/2 c Part skim ricotta cheese
1 c Plain low-fat yogurt
1/3 c Red wine vinegar
1/3 c Dijon mustard
1/4 c Drained capers; chopped
1 1/2 tb Chopped fresh basil
1 tb Chopped fresh parsley
1 tb 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.
Yield: 3 cups (serving size: 1 tablespoon).
Note: Stir salad dressing in an airtight container in refrigerator
for up to two weeks.
CALORIES 10 (36 % from fat); FAT 0.4 g (sat 0.2 g, mono 0.1 g,
poly 0 g); PROTEIN 0.6 g; CARB 0.7 g; FIBER 0 g; CHOL 1 mg; IRON 0
mg; SODIUM 112 mg; CALCIUM 16 g.
Recipe By: Cooking Light Magazine, July 1997
MMMMM
Cheers
Jim
... In cold countries hot drinks are acceptable at most hours of the day
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