Recipe - Creamy Carob Squares

1 teaspoon Canola oil
2 One half tablespoon Canola oil
2 Heads garlic, halved
Crosswise
3 tablespoon Cider vinegar
2 tablespoon Chopped fresh tarragon
Leaves
One fourth teaspoon Freshly ground black pepper
2 cup Plain nonfat yogurt
1 French baguette, cut or sliced up in
Thin rounds
Vegetable dippers

Preheat oven to 400F.

Using an 8X10" piece of foil, coated with the 1 teaspoon of the oil,
arrange the garlic, cut side down, side by side. Wrap foil up and around to
encase garlic.

Bake on a baking sheet 40 minutes. Let cool 10 minutes before opening and
squeezing garlic pulp into food processor bowl. Add vinegar, tarragon and
pepper. Process 45 seconds, scraping once.

Add yogurt and process 30 seconds. Add remaining oil and process until
blended. Refrigerate, tightly covered, up to a week. Serve with baguettes
and/or vegetable dippers.

Per serving: 2 tablespoons 92 cal., 2.5g (24%) fat, 0.7g fiber, 3.6g pro.,
14.5g carb., 0mg chol., 118mg sod.,

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini