Recipe - Skinny Dip Dressing Yogurt-Buttermilk

1 cup Lowfat buttermilk
1 Clove garlic
1 tablespoon Dijon mustard
2 tablespoon Fresh basil
2 tablespoon Fresh parsley
2 tablespoon Fresh tarragon
One fourth teaspoon Hot pepper sauce; Tabasco
One half teaspoon Salt
1/8 teaspoon Ground white pepper
1 cup Plain lowfat yogurt

Combine all ingredients except yogurt in a blender and blend until smooth.
Transfer to a bowl and fold in yogurt. Taste to adjust seasonings. If extra
sharpness is desired, add 1 tablespoon white wine vinegar. Makes 1 Cup; 15
calories per tablespoon (from Gulf Coast Cooking).

Gulf Coast Cooking Linda M. Sebella for the Providence JournalBulletin
Riverside PressEnterprise 1998Apr05 Hanneman/Buster

Notes: "The average woman aged 19 to 50 gets more fat from salad dressing
than from any other food," according to the Center for Science in the
Public Interest. Also keep these two tips in mind from Environmental
Nutrition: Darker is better, and variety is key. Choose darker greens more
often like romaine, redleaf lettuce, spinach and arugula; the color tells
you they're richer in folic acid, vitamin A and C. Boost the fiber content
of the salad by adding vegetables, fruit, seeds, nuts, and best of all,
legumes, such as chickpeas (garbanzos) or blackeyed peas.

Recipe by: Gulf Coast Cooking

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 06,
1998