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1 shallot, peeled and cut into
1
⁄2 inch pieces
2 tablespoons fresh Italian parsley leaves
1 cup lowfat mayonnaise
1
⁄2 cup buttermilk or fat-free plain yogurt
1
⁄4 cup crumbled blue cheese
1
⁄2 teaspoon kosher salt
1
⁄4 teaspoon ground white pepper
dash Tabasco
®
or other hot sauce to taste
Place garlic, shallot and parsley in blender container. Blend
on HI for 10 seconds. Scrape blender jar and add remaining
ingredients. Blend on HI for 30 to 40 seconds until smooth and
creamy. Let stand for 30 minutes before serving, to allow flavors
to develop.
Nutritional information per tablespoon:
Calories 31 (84% from fat) • carb. 1g • pro. 0g • fat 3g • chol. 4mg •
sod. 112mg • calc. 13mg • fiber 0g
SOUPS
Gazpacho – 8 ser
vings
1 12 oz. can spicy vegetable juice
4– 5 fresh plum tomatoes, quartered
1 can crushed tomatoes, with roasted garlic if available
2 cloves garlic
1 medium onion, chopped
1 stalk celery with leaves, cut into 1-inch chunks
1 teaspoon Worcestershire sauce
1/2 teaspoon steak sauce
1 teaspoon balsamic vinegar
1/2 teaspoon lemon juice
red pepper flakes to taste
salt to taste
pepper to taste
5 – 6 drops Tabasco
®
Place all ingredients in blender and run for 2 to 3 minutes on HI.
If the blender is too full, you may want to make this recipe in
10