Tuesday, January 4, 2011
New Year, Healthier You
Now that we've all eaten the delicious offerings of the holiday season it is time to lighten our recipes and encourage healthy eating for a more energetic and healthy year.
This week's cookbook is The Best Light Recipe From the Editors of Cook's Illustrated.
(Makes about 1 cup)
Fresh herbs are essential for the flavor of this dressing; do not use dried herbs
1/4 cup buttermilk
1/4 cup reduced-fat mayonnaise
1/4 cup low-fat sour cream
1 tablespoon water
1 tablespoon minced shallot or red onion
1 tablespoon minced cilantro leaves
1 tablespoon juice from 1 lemon
2 teaspoons minced fresh dill
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Stir all of the ingredients together until smooth. The dressing can be refrigerated in an airtight container for up to 4 days.
Per 2-Tablespoon Serving: Cal 30; Fat 1.5 g; Sat fat 1 g; Chol 5 mg; Carb 2 g; Protein 1 g; Fiber 0 g; Sodium 150 mg