Recipe - Caesar Salad Dressing Low Cal

1/3 cup Tofu
2 tablespoon Lemon juice
1 One half teaspoon Dijon mustard
1 Garlic clove; minced
1 teaspoon Anchovy paste; or anchovy
One fourth teaspoon Salt
1 pn Sugar; pinch
1 pn Pepper
2 tablespoon Parmesan cheese; grated
1 tablespoon Olive oil

In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop
coarsely and let cool. In blender, blend lemon juice, mustard, garlic,
anchovy, salt, sugar and pepper. With blender running, gradually add tofu,
cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2
days. Makes
One half cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g
carbohydrate.
Yield: 8 servings

Posted to recipeludigest by P&S Gruenwald sitm@ne.infi.net on Mar 02,
1998