Date: Tue, 03 Feb 1998 07:39:47 +0100
From: Victoria Reed (firstname.lastname@example.org)
No-Oil Red Bell Pepper and Basil Salad Dressing
This is from the 1/28 Los Angeles Times Food Section "Low-Fat Cooking"
column by Donna Deane:
1 large red bell pepper
1 (16 oz) carton nonfat cottage cheese
3 cloves garlic, minced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced basil
1 tablespoon snipped chives
Roast pepper on rack over flame of gas burner, hold with tongs over
flame or broil on rack in oven, turning until all sides are charred.
Place pepper in brown paper bag or bowl covered tightly with plastic
wrap and let steam 15 minutes. Peel, remove stem and seeds, then chop.
Process cottage cheese in blender until smooth. Add bell pepper and
garlic and process until smooth. Add lemon juice, salt, pepper and
process until just blended. Stir in basil and chives. Cover and chill.
Makes 2 1/4 cups, each 1 tablespoon serving has 10 calories; 84 mg
sodium; 1 mg cholesterol; 0 fat; 1 gram carbohydrates; 2 grams protein;
0.02 gram fiber