3tablespoons whole milk or
teaspoon
1/4 teaspoon kosher salt pitted kalamata olives (30g), drained and chopped
Preheat oven to 350° F. Have ready 24 mini muffin cups.
Place the cream cheese, butter, 1 cup flour, herbs de Provence, and pepper in a medium bowl. Combine on Speed 1 until the mixture forms a ball, about 1 minute. Divide the dough into 24 pieces, each about
Using the same bowl, place the egg, chevre, milk, flour, and salt in the bowl. Blend on Speed 2 until smooth and creamy, about 2 minutes. Spoon the fill- ing into the pastry cups, using about 1- 1/2 teaspoons per cup.
Bake in the preheated oven for
Nutritional information per tartlet:
Calories 98 (71% from fat) • carb. 5g • pro. 3g fat 8g • sat. fat. 5g • chol. 28mg • sod. 97mg calc. 38mg • fiber 0g
Basic Vinaigrette
The perfect topping for a crisp green salad, you can easily vary it by changing the flavor of the oil or vinegar, or by adding herbs.
Preparation: 10 minutes or less
Makes about 2 cups
1clove garlic, peeled and finely minced
2tablespoons
1/4 teaspoon freshly ground pepper
1cup extra vegetable oil 1/2 cup extra virgin olive oil
Place the garlic, mustard, vinegar, salt, and pepper in a medium bowl. With the chef’s whisk attachment, beat on speed 3 until well blended, 30 seconds. With the mixer running, add the oils in a slow steady stream, about
(If vinaigrette is made ahead and separation occurs, mix on speed 3 using chef’s whisk until blended.)
Nutritional information per serving (1 tablespoon): Calories 92 (98% from fat) • carb. 1g • pro. 0g • fat 10g • sat. fat 1g • chol. 0mg • sod. 54mg
calc. 1mg • fiber 0g
Creamy Blue Cheese Dressing
This version is much lower in fat than traditional blue cheese dressings. Try it as a dip for celery the next time you serve
Preparation: 10 minutes or less
Makes about 2 cups dressing
1clove garlic, peeled and chopped 1/2 ounce shallot, peeled and chopped
1cup nonfat yogurt 1/2 cup lowfat buttermilk 1/3 cup lowfat mayonnaise 3/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce 1/4 teaspoon white pepper
3ounces crumbled blue cheese Dash hot sauce – to taste
Place the garlic, shallot, buttermilk, yogurt, mayonnaise, dry mustard, Worcestershire, and pepper in a medium bowl. Mix, using speed 3 until smooth and creamy, 30 to 40 seconds. Add the crumbled blue cheese and hot sauce. Mix, using speed 3 for 20 to 30 seconds longer. Let stand for 30 minutes before using to allow flavors to develop. Cover and refrigerate all unused portions. Keeps for 1 week.
Nutritional information per serving (4 teaspoons): Calories 27 (54% from fat) • carb. 1g • pro. 1g • fat 1g • sat. fat 0g • chol. 2mg • sod. 47mg •
calc. 29mg • fiber 0g
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