Title: Cilantro cream (stanford university)
 Categories: Cookbook, Lowfat, Sauces/spre
      Yield: 1 Servings
 
      1 c  Cilantro leaves; to 1 1/2
           -cups
      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
           -pepper
           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
  sour cream.
  
  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
  
  Recipe