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NONFAT HERBED SALAD DRESSING
Makes one cup
1 cup fresh parsley
1 small shallot, peeled and quartered
1-1/2 tablespoons fresh dill weed
1 tablespoon celery seed
1 tablespoon fresh cilantro
1 tablespoon fresh oregano
1/4 teaspoon white pepper
1/4 teaspoon salt
1/3 cup skim milk
1/2 cup nonfat yogurt
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
Place parsley, shallot, dill, celery seed, cilantro,
oregano, pepper, and salt in the blender jar. Place
cover on blender jar. Turn blender ON and pulse on
Stir until coarsely chopped, about 5 times. Turn
blender OFF. Scrape blender jar with a spatula. Turn
blender ON and pulse on Stir 5 times. Add milk,
yogurt, lemon juice, mustard, and vinegar in order
listed; process on Stir until well blended, about 15-20
seconds. Turn blender OFF. Store in the
refrigerator in an airtight container for up to 2 weeks.
Nutritional analysis per tablespoon:
Calories 12 (0% from fat) • carbo. 2g • prot. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 71mg
TOMATO SAUCE
Makes four 2-ounce servings
1 28-ounce can Italian plum tomatoes, drained
2 medium shallots, peeled, cut into
1/2" pieces
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon sugar
Place ingredients in blender jar in order listed. Place
cover on blender jar. Turn blender ON and process
on Liquefy until coarsely chopped, about 10-15
seconds. Turn blender OFF. Transfer to skillet or
saucepan; simmer over medium-low heat, stirring
occasionally, until thick, about 20-30 minutes.
Note: Liquefy 20-25 seconds for a smoother sauce.
Nutritional analysis per serving:
Calories 57 (16% from fat) • carbo. 10g • prot. 2g • fat 1g
sat. fat 0g • chol. 0mg • sod. 312mg
PESTO SAUCE
Makes eight 1-ounce servings
3 ounces Parmesan cheese, cut into
1/2" pieces
3 small garlic cloves, peeled and quartered
3/4 cup olive oil
2 cups fresh basil leaves, loosely packed
1/4 cup pine nuts
Place cheese in blender jar. Place cover on blender
jar. Turn blender ON and blend on Liquefy until
finely ground, about 30 seconds. Reserve. Add
garlic, and blend on Liquefy until minced, about
15 seconds. Add remaining ingredients in order
listed and add reserved cheese; blend on Liquefy
until combined, about 45-50 seconds. Turn
blender OFF. Pesto may be stored in refrigerator,
in an airtight container, for up to 5 days. It also
freezes well.
Nutritional analysis per serving:
Calories 262 (89% from fat) • carbo. 2g • prot. 5g • fat 26g
sat. fat 5g • chol. 8mg • sod. 202mg
RASPBERRY SAUCE
Makes eight 1-ounce servings
12 ounces frozen raspberries, thawed,
at room temperature (about 1-1/2 cups)
1 tablespoon sugar
Place raspberries and sugar in blender jar. Place
cover on blender jar. Turn blender ON and pulse
5 times on Liquefy, then run continuously on
Liquefy until smooth, about 10 seconds. Turn
blender OFF. Strain mixture through a fine sieve.
Store in an airtight container in the refrigerator.
Serve over ice cream or cheesecake.
Nutritional analysis per serving:
Calories 52 (0% from fat) • carbo. 13g • prot. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 0mg
CLASSIC MAYONNAISE WITH
COOKED EGGS
Heating eggs to 160º F, and holding them there
for a moment sanitizes them to kill salmonella
bacteria.
Makes 1 cup
1 large egg
1 large egg yolk
1/2 teaspoon sugar
1/2 teaspoon flour
1 tablespoon white wine vinegar
1-1/4 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
2/3 cup (6 ounces, 175 ml) vegetable oil
Have ready a pie plate filled with ice cubes and
cold water. Place the whole egg, egg yolk, sugar
and flour in the blender jar. Place cover on
blender jar and press “On” button. Process on stir
until combined, about 5 seconds. Transfer to a
7-inch nonstick skillet. Wash the blender jar,
blade and lid with hot water and soap; dry.
Over medium heat, using a heat-proof scraper,
stir the egg mixture until it thickens to the consis-
tency of a thin custard, about 1 to 1-1/2 minutes.
Stir for 1/2 minute longer, then remove the pan
from the heat and place it in the prepared ice
water bath, stirring the egg mixture until it is
cool.