* Exported from MasterCook *
Blender Watercress Sauce - 1 pt
Recipe By :Adapted from "Saving Dinner Basics: How to Cook Even If You Don't Know How," by Leanne Ely (Ballantine, 2006, $14.95).
Serving Size : 14 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped watercress leaves -- (may substitute fresh spinach, stemmed)
2 tablespoons olive oil
1/2 cup low-fat plain yogurt
2 cloves crushed garlic
1 teaspoon dried basil
1/4 cup finely chopped flat-leaf parsley
1 lemon -- (juice only)
1 tablespoon water -- to 2 T (optional)
Salt
Freshly ground black pepper
2 tablespoons crumbled feta cheese -- plus extra for garnish
Combine the watercress, olive oil, yogurt, garlic, basil, parsley and lemon juice in a blender or food processor. Puree until the mixture is thick, adding water if necessary to reach the desired consistency. Add salt and pepper to taste. Transfer to a medium bowl and add the feta cheese, stirring to combine. Serve on or alongside your entree of choice, sprinkling a little extra cheese on top, or cover tightly and refrigerate until ready to use.
Makes 1 1/2 to 2 cups (14 two-tablespoon servings)
While your simply grilled, baked or pan-seared fish fillet or vegetables are cooking, you can create this quick sauce. It will keep, covered and refrigerated, for 2 days.
Description:
"1 pt NOT PointsPlus"
Source:
"Washington Post, October 4, 2006"
S(Formatted by Chupa Babi):
"Jan 2011"
Yield:
"1 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 28 Calories; 2g Fat (70.5% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 23mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 5474 0 0 0 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
ไม่มีความคิดเห็น:
แสดงความคิดเห็น