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Diabetic Very Low Fat Honey Mustard Dressing


1/2 cup nonfat yogurt
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
salt
pepper

In a small bowl, whisk yogurt, vinegar, mustard, honey and a pinch of salt until well blended. Add a generous portion of pepper and whisk again.

Serve with mixed bitter greens such as arugula, chocory, escarole, radicchio and/or watercress.

Makes 1/2 cup

Per serving: 14 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 3g Carbohydrate; trace Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTE:
Refrigerate any un-used dressing for up to 4 days. Can be shaken or whisked.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.