Cilantro cream (stanford university)
Cilantro Low Fat Creams
Last updated 10/4/2011 8:16:06 PM. Recipe ID 46279. Report a problem with this recipe.
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Title: Cilantro cream (stanford university)
Categories: Cookbook, Lowfat, Sauces/spre
Yield: 1 Servings
1 c Cilantro leaves; to 1 1/2
3 Fresh basil leaves
1/2 ts Ground cumin
2 Cloves garlic; large
1/2 c Canola oil**
1 c Nonfat plain yogurt**
Salt and freshly ground
Grated lime zest; optional
1. Place the cilantro leaves, basil leaves and cumin in a blender or
food processor. With the machine running add the garlic and then
dribble in the oil until you have a smooth puree.
2. Fold in the yogurt and season to your taste with salt and pepper.
Grate a few shreds of lime zest into the cream if desired, taste and
chill thoroughly before serving.
**FAT TRACKING Tip: Reduce the oil to 1/4 cup and add 1/4 cup nonfat
MAKES APPROXIMATELY 1 1/2 CUPS, SERVING SIZE 1 TABLESPOON
One tablespoon serving: Calories: 47, Cholesterol (mg): Trace,
Saturated fat (g): Trace, Total fat (g): 5, Sodium (mg): 8, Total
fiber (g): 0
Notes: The authors say that this is the most popular of all their
sauces. Use as a dip, spread on chili, scallops, salmon, fillet of
sole. Can make smaller or larger quantities. Store covered in
refrigerator up to whatever the expiration date is on the yogurt.
The Stanford University Healthy Heart Cookbook & Life Plan by Helen
Cassidy Page, John Schroeder, M.D., and Tara Dickson, M.S., R.D.
>From the library of: Brenda Adams; mc and
eat-lf (lowfat list) posted 7/22/97
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