Red bell pepper and basil salad dressing no-oil
1
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | red bell pepper |
| 1 | carton(16 oz) nonfat cottage cheese | |
| 3 | cloves garlic; minced | |
| 1 | tablespoon | lemon juice |
| ½ | teaspoon | salt |
| ¼ | teaspoon | pepper |
| ¼ | cup | basil; minced |
| 1 | tablespoon | chives; snipped |
Directions
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 2¼ 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
Contributor: Low-Fat Cooking' by Donna Deane NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000
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