Low-Fat Parmesan Peppercorn Dressing

From Cook's Country | June/July 2007

Why this recipe works:

Most creamy low-fat dressings taste like the plastic they’re bottled in. For our fresh-tasting alternative, we used reduced-fat mayonnaise and low-fat plain yogurt. The stronger the cheese we selected, the less of it we had to use, so we chose strongly flavored Parmesan in our Low-Fat Parmesan… read more

Most creamy low-fat dressings taste like the plastic they’re bottled in. For our fresh-tasting alternative, we used reduced-fat mayonnaise and low-fat plain yogurt. The stronger the cheese we selected, the less of it we had to use, so we chose strongly flavored Parmesan in our Low-Fat Parmesan Peppercorn Dressing recipe. Fresh garlic lent our recipe pungency and depth, and lemon juice and Dijon mustard brightened the flavor.

Traditional Parmesan peppercorn dressing has 140 calories, 14 grams of fat, and 2.5 grams of saturated fat per 2-tablespoon serving. Our Low-Fat Parmesan Peppercorn Dressing has 30 calories, 1.5 grams of fat, and 0.5 grams of saturated fat per 2-tablespoon serving.

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Makes about 1 cup, enough for 8 servings

Smooth Dijon mustard, not grainy, works best here.

Ingredients

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