| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
Crs, Totest, Post, Lowfat |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Canola oil |
| 2 1/2 |
tb |
Canola oil |
| 2 |
|
Heads garlic, halved |
|
|
Crosswise |
| 3 |
tb |
Cider vinegar |
| 2 |
tb |
Chopped fresh tarragon |
|
|
Leaves |
| 1/4 |
ts |
Freshly ground black pepper |
| 2 |
c |
Plain nonfat yogurt |
| 1 |
|
French baguette, sliced in |
|
|
Thin rounds |
|
|
Vegetable dippers |
INSTRUCTIONS
Preheat oven to 400F.
Using an 8X10" piece of foil, coated with the 1 teaspoon of the oil,
arrange the garlic, cut side down, side by side. Wrap foil up and around to
encase garlic.
Bake on a baking sheet 40 minutes. Let cool 10 minutes before opening and
squeezing garlic pulp into food processor bowl. Add vinegar, tarragon and
pepper. Process 4-5 seconds, scraping once.
Add yogurt and process 30 seconds. Add remaining oil and process until
blended. Refrigerate, tightly covered, up to a week. Serve with baguettes
and/or vegetable dippers.
Per serving: 2 tablespoons 92 cal., 2.5g (24%) fat, 0.7g fiber, 3.6g pro.,
14.5g carb., 0mg chol., 118mg sod.,
Prevention Magazine 1/95
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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