Recipe By: Susan Voisin
Serving Size: 5 (1/4 cup servings)

I’ve discovered that I really like raspberry dressing, but most of the fatfree ones in the grocery store have too much sugar. I found this recipe and have been experimenting with cutting down on the calories by decreasing the apple juice concentrate. It originally called for 1/2 cup, but I’ve decreased that and added a few drops of liquid stevia. Try it using your favorite sweetener.

1 tablespoon shallots — chopped
3/4 cup raspberries–frozen, unsweetened
1/4 cup frozen apple juice concentrate, unsweetened
1/4 cup raspberry vinegar
1 tablespoon Dijon mustard
1/8 teaspoon sea salt*
stevia, to taste

Mix all ingredients well, or puree for a smoother texture.

*Omit the salt if following the Fuhrman or McDougall programs.

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Per serving: 38 Calories (kcal); trace Total Fat; (5% calories from fat); trace Protein; 9g Carbohydrate; 0mg Cholesterol; 85mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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