(makes 1 1/4 cup dressing)
|vegetables: broccoli, cauliflower florets, cherry tomatoes, and baby carrots|
|1||cup (236 g) low-fat (1%) cottage cheese|
|2||cloves garlic, peeled and cut into quarters|
|2||shallots, peeled and cut into quarters|
|1||teaspoon (5 ml) Dijon mustard|
|1||tablespoon (15 ml) mixed fresh herbs (thyme, chives, tarragon, basil dill)|
|1/4||teaspoon (0.6 ml) salt (optional)|
|2||tablespoon (30 ml) skim milk|
- Secure broccoli and cauliflower florets, cherry tomatoes, baby carrots, etc. onto a Styrofoam tree using toothpicks to hold the vegetables in place.
- Use a food processor fitted with metal blade, or a blender to combine all ingredients. How much of the skim milk do you start with? Can't say simply "all ingredients" in any case, because of Step 2.
- Process until smooth thinning with skim milk as desired. Refrigerate for up to 2 days.
|Per 1/4 cup serving of dressing:||43 calories (13% calories from fat), 6 g protein, 1 g total fat (0.3 g saturated fat), 3 g carbohydrates, 0 dietary fiber, 2 mg cholesterol, 213 mg sodium|
|Diabetic exchanges:||1 very lean protein, 5 to 6 fresh vegetable pieces = 1 vegetable exchange|