From Bryanna Clark Grogan’s “The Almost No Fat Cookbook.”

First, make as much oil sub as you need for the amount of dressing you want to make (you can use this in other dressing recipes in place of oil, too):

Mix together in a small saucepan:

1 cup cold water or light vegetarian broth
2 tsp cornstarch

Cook, stirring constantly, over hight heat until thickened and clear. This will thicken even more when chilled, which is perfectly normal.

Use the oil sub here:

Oil-Free Italian Dressing (makes 1&1/3 cups)

Mix together in a covered jar:

1 cup oil substitute from the recipe above
1/4 cup red wine vinegar
1 Tbsp Dijon-style prepared mustard
1/2 Tbsp mild sweetener
1-2 cloves garlic, crushed
1 tsp salt or herbal salt
1 tsp dried basil
1/4 tsp paprika
pepper to taste

2 Tbsp contain: zero fat and protein, 16 calories and 3 grams carbs.

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