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Creamy Italian dressing

Updated: November 5, 2010 9:00PM



MAKES 2-1/2 CUPS

1 cup buttermilk

1 cup low-fat cottage cheese

1/4 cup grated Parmesan cheese

3 tablespoons vegetable oil

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon prepared mustard

1/4 teaspoon salt

1/4 teaspoon ground black pepper

In a blender or food processor combine buttermilk, cottage cheese, Parmesan cheese, vegetable oil, vinegar, garlic powder, basil, mustard, salt and pepper and blend or process until smooth, about 2 minutes.

Refrigerate in an airtight container for up to two weeks.

Florence Schmidt, Stickney

Nutrition facts per 1/4-cup serving: 76 calories, 5 g fat, 1 g saturated fat, 4 mg cholesterol, 2 g carbohydrates, 5 g protein, 225 mg sodium, 0 g fiber



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