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1 large red bell pepper,
cut in 8 pieces
1
⁄3 cup nonfat or lowfat
plain yogurt
2 tablespoons light
mayonnaise
1
⁄2 teaspoon sugar
1
⁄4 teaspoon salt
1
⁄8 teaspoon garlic
powder
1
⁄8 to
1
⁄4 teaspoon hot
pepper sauce
Place red bell pepper pieces in saucepan and cover
with water. Bring to a boil. Reduce heat to low and
simmer, uncovered, until pepper is tender, about
10 to 15 minutes. Drain well. Cool
5 minutes.
Place cooled pepper pieces in blender jar. Add
remaining ingredients. Cover and blend at MIX
about 10 seconds; scrape sides of blender jar, if
necessary. Blend at PUREE about 40 seconds;
scrape sides of blender jar every 20 seconds.
Serve over hot vegetables.
Yield: 1 cup; 8 (2 tablespoons) servings.
Per serving: About 22 cal, 1 g pro, 2 g car, 1 g fat,
0 mg chol, 106 mg sod.
Red Pepper Sauce
3 cups sliced
strawberries
1
⁄4 cup sugar
3 tablespoons orange
liqueur
1
⁄2 teaspoon grated
orange peel
Place 1
1
⁄2 cups strawberries in blender jar. Add
sugar, orange liqueur, and orange peel. Cover and
blend at STIR about 15 seconds; scrape sides of
blender jar. Blend at PUREE about 15 seconds.
Gently stir in remaining strawberries. Serve over ice
cream or cake.
Yield: 2 cups; 8 (
1
⁄4 cup) servings.
Per serving: About 62 cal, 0 g pro, 13 g car,
0 g fat, 0 mg chol, 1 mg sod.
Strawberry Romanoff Sauce