| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Appetizers, Dips, Spreads & s, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Nonfat plain yogurt, strained overnight |
| 1 |
|
Head garlic |
| 1 |
tb |
Fresh parsley, chopped |
| 1/4 |
ts |
Ground black pepper |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Wrap the garlic head in aluminum foil and bake in a preheated 375F oven for
35 minutes. Remove the foil and press the baked garlic until all the flesh
squeezes out. You should have 1 heaping tablespoon of puree.
Blend the garlic, yogurt and parsley, pepper and salt.
CAUTION: If you overstir strained yogurt, it will become thin.
>From: Ellen C. <ellen@brakes.elekta.com>
Per serving: 25 Calories; less than one gram Fat (3% calories from fat); 2g
Protein; 3g Carbohydrate; 1mg Cholesterol; 100mg Sodium Food Exchanges: 1/2
Non-Fat Milk
NOTES : This spread is great on slices of bread and served as an hors
d'oeuvre. It also works well as a vegetable dip or as an alternative to
butter for rolls.
Recipe by: Minimax Cookbook, Graham Kerr Posted to Digest eat-lf.v097.n101
by "Ellen C." <ellen@elekta.com> on Apr 15, 1997
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