Lower-Fat Caesar Dressing
1/2 cup nonfat cottage cheese*
1/2 cup low fat ricotta*
1/2 cup reduced-sodium soy sauce
2 tablespoons red-wine vinegar
3 tablespoons grated parmesan*
2 cloves garlic, crushed
1 tablespoon Dijon mustard
freshly ground black pepper, to taste
1 tablespoon drained capers
Place all the ingredients except the capers in a blender and process until smooth.
Stir in the capers. Refrigerate until ready for use.
*Note: The McDougall recipe calls for soft tofu instead of the cottage cheese and ricotta, and for soy Parmesan instead of dairy parmesan.
Makes 1 1/2 cups
Adapted from: The New McDougall Cookbook: 300 Delicious Ultra-Low-Fat Recipes by John A. McDougall, Mary McDougall
1/2 cup nonfat cottage cheese*
1/2 cup low fat ricotta*
1/2 cup reduced-sodium soy sauce
2 tablespoons red-wine vinegar
3 tablespoons grated parmesan*
2 cloves garlic, crushed
1 tablespoon Dijon mustard
freshly ground black pepper, to taste
1 tablespoon drained capers
Place all the ingredients except the capers in a blender and process until smooth.
Stir in the capers. Refrigerate until ready for use.
*Note: The McDougall recipe calls for soft tofu instead of the cottage cheese and ricotta, and for soy Parmesan instead of dairy parmesan.
Makes 1 1/2 cups
Adapted from: The New McDougall Cookbook: 300 Delicious Ultra-Low-Fat Recipes by John A. McDougall, Mary McDougall
MsgID: 3128431
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (47)
Board: Daily Recipe Swap at Recipelink.com
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