| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Red bell pepper |
| 1 |
ct |
(16 oz) nonfat cottage cheese |
| 3 |
|
Cloves garlic; minced |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Minced basil |
| 1 |
tb |
Snipped chives |
INSTRUCTIONS
got lucky and discovered two fat free salad dressings on the Epicurious
site (http://food4.epicurious.com/HyperNews/get/swap.html)...
This is from the 1/28 Los Angeles Times Food Section "Low-Fat Cooking"
column by Donna Deane:
Roast pepper on rack over flame of gas burner, hold with tongs over flame
or broil on rack in oven, turning until all sides are charred. Place pepper
in brown paper bag or bowl covered tightly with plastic wrap and let steam
15 minutes. Peel, remove stem and seeds, then chop.
Process cottage cheese in blender until smooth. Add bell pepper and garlic
and process until smooth. Add lemon juice, salt, pepper and process until
just blended. Stir in basil and chives. Cover and chill.
Makes 2 1/4 cups, each 1 tablespoon serving has 10 calories; 84 mg sodium;
1 mg cholesterol; 0 fat; 1 gram carbohydrates; 2 grams protein;
0.02 gram fiber
Posted to fatfree digest by Victoria Reed <vreed@psyp.unizh.ch> on Feb 03,
1998
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