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Diabetic Low Fat Garlic Herb Spread
1 head garlic
4 sun-dried tomatoes, not packed in oil
1 cup nonfat yogurt cheese, (strained yogurt)
1/2 teaspoon maple syrup
2 tablespoons fresh basil, chopped
1/2 teaspoon red pepper flakes
1/4 teaspoon sea salt, freshly ground
loaf of Italian bread, sliced; optional
Wrap the garlic head in aluminum foil and bake in a preheated 375F oven for 35 minutes. Remove the foil and press the baked garlic until all the flesh squeezes out. You should have 1 heaping tablespoon of puree.
Bring the sun-dried tomatoes to a boil in a small amount of water. Let sit for 15 minutes, then drain on paper towels. Chop finely when dried.
Combine all the ingredients except the bread with a wire whisk. Allow to sit for at least 30 minutes.If using the bread, lightly toast the slices on a baking sheet at 325F for 15 minutes.
Per serving:
88 Calories; 1g Fat (8% calories from fat); 5g Protein; 18g Carbohydrate; 1mg Cholesterol; 646mg Sodium
Food Exchanges:
1 Starch/Bread
NOTE:
Serve with the toasted slices. Also makes a tasty vegetable dip, sandwich spread, or dressing for baked potatoes.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
