First, make yogurt cheese by draining the yogurt as follows. Line a collander with cheesecloth and place in a bowl. Spoon the yogurt into the colander. Refrigerate and let drain for at least 1 hour. Discard the liquid in the bowl
In a food processor, combine the yogurt cheese, tofu and garlic. Process until the mixture in purreed, about 3 minutes. Add the remaining ingredients. Process again to combine, about 3 minutes. Adjust the seasoning with additional salt and pepper to taste.
This dressing will keep for up to 2 weeks in an airtight container in the refrigerator.
Chef Cary Neff says, "Tradtional mayonnaise has 100 calories and 11 grams of fat per tablespoon. (This) is fat-free and has only 15 calories per 2 tablespoons."
|... an excerpt of:
"Conscious Cuisine" (Sourcebooks)
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