Recipe - Anchovy Yogurt Dressing

One half cup Plain lowfat yogurt;
1 tablespoon Salflower;
=OR=
1 tablespoon Corn oil;
2 tablespoon White vinegar;
pn Salt;
1/8 teaspoon White pepper;
1 cl Garlic; minced
2 tablespoon Fresh parsley; chopped
1 tablespoon Anchovy paste;
ds Red(cayenne)pepper

Excellent dressing for vegetables, pasta, fish, or salads.

Place all ingedients in a blender and process until smooth.
Refrigerate to blend flavors; adjust seasoning before serving. Makes
about Three fourths cup. Food Exchange per serving: FREE; CAL: 21; CHO: 2mg;
CAR: 1g; PRO: 0g; SOD: 38mg; FAT: 2g; Makes about Three fourths cup. 12
servings(1tb each)

Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip