Caesar Salad Dressing, Low Cal Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Tofu,
1 1/2 tsp: Dijon mustard,
1 tsp: Anchovy paste, or anchovy
1 pinch: Sugar, pinch
2 tbsp: Parmesan cheese, grated
2 tbsp: Lemon juice,
1 each: Garlic clove, minced
1/4 tsp: Salt,
1 pinch: Pepper,
1 tbsp: Olive oil,
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
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