* Exported from MasterCook *
Blender Watercress Sauce
Recipe By :"Saving Dinner Basics: How to Cook Even If You Don't Know How," by Leanne Ely
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped watercress leaves -- (may substitute fresh spinach, stemmed)
2 tablespoons olive oil
1/2 cup low-fat plain yogurt
2 cloves crushed garlic
1 teaspoon dried basil
1/4 cup finely chopped flat-leaf parsley
1 lemon -- (juice only)
1 tablespoon water -- (1 to 2) (optional)
Salt
Freshly ground black pepper
2 tablespoons crumbled feta cheese -- plus extra for garnish
Combine the watercress, olive oil, yogurt, garlic, basil, parsley and
lemon juice in a blender or food processor. Puree until the mixture is
thick, adding water if necessary to reach the desired consistency. Add
salt and pepper to taste. Transfer to a medium bowl and add the feta
cheese, stirring to combine. Serve on or alongside your entree of choice,
sprinkling a little extra cheese on top, or cover tightly and refrigerate
until ready to use.
Makes 1 1/2 to 2 cups (serves 6 to 8 one-quarter cup servings)
While your simply grilled, baked or pan-seared [cFavorite] or vegetables
are cooking, you can create this quick sauce. It will keep, covered and
refrigerated, for 2 days.
Source:
"Washington Post"
S(Formatted by Chupa Babi):
"Dec 2012"
Yield:
"1 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 57 Calories; 5g Fat (70.5% calories
from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 3mg
Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 26063 0 0 0 0 0 0 0 0 0 0
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