Low-fat Thousand Island Dressing

Does God want you to fret and squirm your way through life, bearing crushing burden, carrying enormous guilt and confusion, wondering if you were “good enough,” wondering if He’s your Father, wondering where you’ll spend eternity once you die? What does the Scripture say? “These things I have written to you who believe in the name of the Son of God, so that you may know that you have eternal life” (1 Jn. 5:13).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Low-cal, Salads	10	Servings

INGREDIENTS

1	c	Peeled, seeded diced tomato
1		Clove garlic
1/2	t	Salt
1/4	t	Freshly ground black pepper
1/4	t	Dry mustard
2	T	Fresh lemon juice
4		Sprigs fresh parsley
1	c	Low-fat cottage cheese
1/4	c	Dill pickle juice
2	T	Finely chopped dill pickles
1		Egg hard-cooked chopped fine

INSTRUCTIONS

To peel and seed tomatoes, bring a pot of water to a boil, drop in the
tomatoes, and boil for about 10 seconds. Remove the tomatoes with a
slotted spoon and slip off the skins. Core the tomatoes, cut them  into
quarters, and squeeze gently to squeeze out the juice and seeds.  Blend
the tomatoes, garlic, salt, pepper, dry mustard, and lemon  juice in a
blender or food processor until smooth.  Pour into a bowl.  Blend the
cottage cheese and pickle juice until smooth. Beat together  the tomato
puree, cottage cheese puree, pickles and egg. Chill to  blend flavors
for at least 1 hour before serving.

A Message from our Provider:

“Peace starts with a smile.”