Caesar Salad Dressing, Low Cal Recipe

Step 1

In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup.

Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.

Things You'll Need

1/3c Tofu
1 1/2ts Dijon mustard
1ts Anchovy paste, or anchovy
2tb Parmesan cheese, grated
1pn Sugar, pinch
2tb Lemon juice
1ea Garlic clove, minced
1/4ts Salt
1tb Olive oil
1pn Pepper

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