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1 package (8 oz.)
light cream cheese,
softened
1 can (6 oz.) frozen
orange juice
concentrate, thawed
2 tablespoons skim or
low-fat milk
1
1
/
2
teaspoons sugar
1
/
4
cup pecans
Position multipurpose blade in work bowl. Add
cream cheese, orange juice concentrate, milk, and
sugar. Process until very smooth, about 35 to
45 seconds. Add pecans. Pulse 2 to 3 times, about
1 second each time, until pecans are
coarsely chopped.
Serve over fruit, angel food cake, or pound cake.
Yield: 1
3
/
4
cups (30 1-tablespoon servings).
Per serving: About 36 cal, 1 g pro, 3 g car, 2 g fat,
6 mg chol, 31 mg sod.
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CREAMY ORANGE DRESSING
2
/
3
cup mild salsa
1
/
4
cup loosely packed
cilantro leaves
3 tablespoons white
wine vinegar
2 tablespoons fresh
lime juice
1 tablespoon
vegetable oil
1 tablespoon prepared
mustard
1
/
4
teaspoon sugar
1
/
8
teaspoon black
pepper
Position multipurpose blade in work bowl. Add all
ingredients. Process until almost smooth, about
10 to 12 seconds. Refrigerate at least 1 hour to
blend flavors.
Yield: 1 cup (16 1-tablespoon servings).
Per serving: About 13 cal, 0 g pro, 1 g car, 1 g fat,
0 mg chol, 117 mg sod.
SPICY MEXICAN DRESSING
41
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