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keep for 5 days in the refrigerator, or it may be frozen. If desired, the cheese and pine nuts may be added just before serving.
Nutritional analysis per tablespoon:
Calories 136 (79% from fat) • carbo. 2g • pro. 5g • fat 3g •
sat. fat 3g • chol. 7mg • sod. 265mg • fiber 1g
CREAMY BLUE CHEESE DRESSING
Yield: About 4 cups
Preparation: 10 minutes
1clove garlic, peeled
1shallot, peeled
1cup lowfat buttermilk
1teaspoon Worcestershire sauce
1/2 teaspoon white pepper
8ounces crumbled blue cheese Dash Tabasco® – to taste
Blanch the garlic in boiling water for 1 minute to remove the sharpness. Insert the metal blade. With the machine running, drop the garlic clove and shallot through the feed tube and process to chop, 10 seconds. Scrape the work bowl. Add the buttermilk, yogurt, dry mustard, Worcestershire, and pepper; process to blend, 10 seconds. Scrape the work bowl. Sprinkle the crumbled blue cheese over the top. For a chunky dressing, pulse in the blue cheese,
For a richer dressing, substitute 1 cup of mayonnaise for 1 cup of the yogurt.
Nutritional analysis per 2 tablespoons:
Calories 40 (48% from fat) • carbo. 2g • pro. 3g • fat 0g •
sat. fat 0g • chol. 1mg • sod. 25mg • fiber 0g
BASIC MAYONNAISE
For food safety, mayonnaise should not be made with raw eggs. It may be made using pasteurized egg products such as Egg Beaters® or Simply Eggs®, or by using a cooked egg method. With either recipe, take care to properly refrigerate any unused portions.
COOKED MAYONNAISE
Yield: About 5 cups
Preparation: 5 minutes
8 egg yolks
1/2 cup wine vinegar or lemon juice (may use some of each)
1/2 cup water
3tablespoons granulated sugar
3tablespoons dry mustard
1tablespoon
4teaspoons kosher salt
1/2 teaspoon ground white pepper
4 cups canola or other flavorless oil
In a Cuisinart®
Nutritional analysis per serving:
Calories 214 (96% from fat) • carbo. 1g • pro. 1g • fat 23g •
sat. fat 2g • chol. 43mg • sod. 190mg • fiber 0g
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