Caesar Salad Dressing~ Low Cal Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Tofu,
2 tbsp: Lemon juice,
1 1/2 tsp: Dijon mustard,
1 each: Garlic clove, minced
1 tsp: Anchovy paste, or anchovy
1/4 tsp: Salt,
2 tbsp: Parmesan cheese, grated
1 tbsp: Olive oil,
1 pinch: Sugar, pinch
1 pinch: Pepper,
Directions:
In small saucepan of simmering water, poach tofu for 2 minutes;
drain, chop coarsely and let cool. In blender, blend lemon juice,
mustard, garlic, anchovy, salt, sugar and pepper. With blender
running, gradually add tofu, cheese and oil. Transfer to small jar
and refrigerate, covered, for up to 2 days. Makes 1/2 cup.
Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.
Source from luhu.jp
drain, chop coarsely and let cool. In blender, blend lemon juice,
mustard, garlic, anchovy, salt, sugar and pepper. With blender
running, gradually add tofu, cheese and oil. Transfer to small jar
and refrigerate, covered, for up to 2 days. Makes 1/2 cup.
Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.
Source from luhu.jp