1/2 c Plain low-fat yogurt; 1 tb Salflower; -=OR=- 1 tb Corn oil; 2 tb White vinegar; pn Salt; 1/8 ts White pepper; 1 cl Garlic; minced 2 tb Fresh parsley; chopped 1 tb Anchovy paste; ds Red(cayenne)pepper Excellent dressing for vegetables, pasta, fish, or salads. Place all ingedients in a blender and process until smooth. Refrigerate to blend flavors; adjust seasoning before serving. Makes about 3/4 cup. Food Exchange per serving: FREE; CAL: 21; CHO: 2mg; CAR: 1g; PRO: 0g; SOD: 38mg; FAT: 2g; Makes about 3/4 cup. 12 servings(1-tb each) Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master
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