Stilton Salad Dressing
In this salad dressing, most of the cholesterol usually found in cheese dressings is missing by using tofu for texture and low fat cottage cheese for the lumps associated with higher fat Stilton. Toasting the walnuts enhances their flavor so that you can use fewer of them. Although adding 1 teaspoon of walnuts to each serving adds 2 grams of fat, it adds a lot of flavor.
Makes 6 servings
|1/4||cup silken firm tofu|
|2||ounces Stilton cheese|
|1||teaspoon lemon juice|
|1||clove garlic, peeled|
|1/8||teaspoon black pepper|
|2||tablespoons low-fat (1%) cottage cheese|
|Romaine lettuce hearts, torn into bite-size pieces (optional)|
|Toasted chopped walnuts (optional)|
- Place buttermilk, tofu, Stilton cheese, lemon juice, garlic, salt and pepper in blender or food processor; process until smooth. Pour mixture into small bowl; fold in cottage cheese.
- Pour into airtight container; refrigerate 3 hours or overnight before serving. Serve with romaine lettuce and toasted walnuts, if desired.
|Saturated Fat||2 g|
|Total Fat||3 g|
|Calories from Fat||55 %|
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