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| | From:  Genie· (Original Message) | Sent: 4/8/2008 2:08 AM |
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Reply
| | | From: Genie· | Sent: 8/8/2008 9:13 PM |
Ranch Dressing or Dip - Dressing 1/2 of a 1-oz. packet of Hidden Valley Ranch Original Salad Dressing Mix (dry mix) 1 TB vinegar 1/2 cup water 2 TB fat-free cream cheese 1/4 tsp garlic salt (or 1/8 tsp garlic powder) 15 Pringles fat-free, sour-cream-and-onion flavor potato crisps
Put all of the ingredients into an electric blender and blend on high speed until VERY, VERY smooth. Serve immediately, or let sit 10 minutes to thicken more. Refrigerate after using. (Keeps about a week in the fridge.)
Yield: 1 cup of dressing/dip 2 points per CUP. Serves 8.
Point calculation:
Dressing mix: 40 cal, 0 fat, 0 fiber
Vinegar: 0 cal, 0 fat, 0 fiber
Fat-free cream cheese: 30 cal, 0 fat, 0 fiber
Fat-free Pringles: 70 cal, 0 fat, 2 gm fiber
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Reply
| | | From: Genie· | Sent: 8/8/2008 9:13 PM |
Ginger Orange Dressing 1/4 cup fresh orange juice 4 tsp vegetable oil, preferably canola 1 tbsp minced scallions 1 tsp minced peeled fresh ginger 1/2 tsp grated orange zest 1/4 tsp minced garlic Salt & freshly ground black pepper to taste
In a small bowl, whisk orange juice, oil, scallions, ginger, orange zest, garlic, salt and pepper until well blended. (Alternatively, combine ingredients in a small jar, secure the lid and shake.)
Makes about 1/3 cup. SERVING SIZE: 1 tablespoon.
PER SERVING: 35 Calories, 0 g Protein, 3 g Fat, 0.2 mg Saturated Fat, 1 mg Sodium, 0 mg Cholesterol, 0 g Dietary Fiber, 1 g Carbohydrate WW Points: 1 pt. | |
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Reply
| | | From: Genie· | Sent: 8/8/2008 9:16 PM |
| Caesar Salad Dressing - Lindah | ![]() | | 1.5 POINTS
per serving
Ingredients: 2 hard boiled eggs
1/3 cup olive oil (preferably extra-virgin)
3 T. fresh lemon juice
1/2 tsp. salt
1 tsp. Dijon mustard
1 garlic clove, minced or pressed (I always use at least 2)
ground black pepper to taste
Instructions:
Peel and chop the hard-boiled eggs. Place all ingredients in a blender and puree until smooth. Covered and refrigerated, this dressing will keep for about 5 days.
Yield: 1 cup.
1.5 POINT per Tablespoon serving
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Reply
| | | From: Genie· | Sent: 8/8/2008 9:17 PM |
| Buttermilk Herb Dressing - Lindah | ![]() | | 0 POINTS
per serving
Ingredients: 1/2 cup plus 1 tablespoon low-fat buttermilk
3 tablespoons raspberry-flavored vinegar
1 tablespoon chopped fresh basil leaves
1-1/2 teaspoons snipped fresh chives
1/4 teaspoon minced garlic
Instructions:
Place all ingredients in small bowl; stir to combine.
* Note Buttermilk-Herb Dressing may be stored, covered, in refrigerator up to 1 day. Yield: 3/4 cup - 1 Tbsp is a serving
0 POINTS per serving
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Reply
| | | From: Genie· | Sent: 8/8/2008 9:17 PM |
| Orange Vinaigrette - Lindah | ![]() | | Less then 1 POINT
per serving
Ingredients: 1/4 cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon-style prepared mustard
2 teaspoons honey
1/8 teaspoon cracked black pepper
Instructions:
1 In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.
Yield: 4 Servings
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Reply
| | | From: Genie· | Sent: 8/8/2008 9:19 PM |
ranch dressing - Lindah No points 2/3 cup low-fat cottage cheese 1/8 tsp. garlic and / or onion powder 1 to 2 tsp white wine vinegar or tarragon vinegar 2T non-fat milk 1T chives, chopped Puree all ingredients in blender. Refrigerate in tightly sealed container. Makes about 1 c. Serving size 1 tbsp. Calories..... 20.....Fat.....1 g.....Sodium.....56 mg.....Fiber.....1 g |
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Reply
| | | From: Genie· | Sent: 8/8/2008 9:21 PM |
| WW Garlic French Vinaigrette
4 WW points per serving
Yield: 2 servings
2 garlic cloves
2 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 tablespoon olive oil
1/2 teaspoon Dijon-style mustard
Salt and pepper, to taste
In a small saucepan boil the garlic in 2 inches water for 15 minutes,
or until it is tender, and drain it.
In a bowl mash the garlic to a paste and whisk in the cream, the
mustard, the lemon juice, and salt and pepper to taste, whisking until
the mixture is thickened slightly. Add the oil, drop by drop,
whisking, and whisk the vinaigrette until it is emulsified.
Makes about 1/2 cup.
Per Serving: 136 Cal (89% from Fat, 2% from Protein, 9% from Carb); 1
g Protein; 14 g Tot Fat; 3 g Carb; 0 g Fiber; 23 mg Calcium; 0 mg
Iron; 8 mg Sodium; 26 mg Cholesterol
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