Try this Creamy Roasted Red Pepper Sauce recipe, or contribute your own.
Suggest a better descriptionPuree the roasted peppers, buttermilk, and salt and pepper in a blender or food processor until smooth. Serve with any pasta topped with your favorite herb, or use it to dress up Gnocchi, baked potatoes, stuffed vegetables, savory filled crepes, or simple grain dishes. Can also be used as a marinade for steamed vegetables. This will keep for 1 week refrigerated. Recipe by: Moosewood Restaurant Low Fat Favorites Posted to EAT-LF Digest by "Eileen & Cat"
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 1 | ||
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Calories: 63 | ||
Calories from Fat: 9 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.2mg | 1 % | |
Sodium 243.9mg | 8 % | |
Potassium 331.7mg | 9 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 7.8g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 63
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