Recipe - Cilantro Cream (Stanford University)

1 cup Cilantro leaves; to 1 1/2
cups
3 Fresh basil leaves
One half teaspoon Ground cumin
2 Cloves garlic; large
One half cup Canola oil**
1 cup Nonfat plain yogurt**
Salt and freshly ground
pepper
Grated lime zest; optional

1. Place the cilantro leaves, basil leaves and cumin in a blender or food
processor. With the machine running add the garlic and then dribble in the
oil until you have a smooth puree.

2. Fold in the yogurt and season to your taste with salt and pepper. Grate
a few shreds of lime zest into the cream if desired, taste and chill
thoroughly before serving.

**FAT TRACKING Tip: Reduce the oil to One fourth cup and add One fourth cup nonfat sour
cream.

MAKES APPROXIMATELY 1 One half CUPS, SERVING SIZE 1 TABLESPOON

One tablespoon serving: Calories: 47, Cholesterol (mg): Trace, Saturated
fat (g): Trace, Total fat (g): 5, Sodium (mg): 8, Total fiber (g): 0

Notes: The authors say that this is the most popular of all their sauces.
Use as a dip, spread on chili, scallops, salmon, fillet of sole. Can make
smaller or larger quantities. Store covered in refrigerator up to whatever
the expiration date is on the yogurt.

The Stanford University Healthy Heart Cookbook & Life Plan by Helen Cassidy
Page, John Schroeder, M.D., and Tara Dickson, M.S., R.D.

From the library of: Brenda Adamsadamsfmle@sprintmail.com; mc and eatlf
(lowfat list) posted 7/22/97

Recipe by: The Stanford University Healthy Heart Cookbook & Life Plan
Posted to Digest eatlf.v097.n185 by Badams adamsfmle@sprintmail.com on
Jul 22, 1997