got lucky and discovered two fat free salad dressings on the Epicurious site (http://food4.epicurious.com/HyperNews/get/swap.html)... This is from the 1/28 Los Angeles Times Food Section "Low-Fat Cooking" column by Donna Deane: Roast pepper on rack over flame of gas burner, hold with tongs over flame or broil on rack in oven, turning until all sides are charred. Place pepper in brown paper bag or bowl covered tightly with plastic wrap and let steam 15 minutes. Peel, remove stem and seeds, then chop. Process cottage cheese in blender until smooth. Add bell pepper and garlic and process until smooth. Add lemon juice, salt, pepper and process until just blended. Stir in basil and chives. Cover and chill. Makes 2 1/4 cups, each 1 tablespoon serving has 10 calories; 84 mg sodium; 1 mg cholesterol; 0 fat; 1 gram carbohydrates; 2 grams protein; 0.02 gram fiber Posted to fatfree digest by Victoria Reed
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|Serving Size: 1 Serving (2030g)|
|Recipe Makes: 1|
|Calories from Fat: 173 (12%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 72.3mg||22 %|
|Sodium 7350.8mg||253 %|
|Potassium 2060.2mg||54 %|
|Total Carbohydrate 67.3g||20 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 62.4g|
|Protein 227.2g||325 %|
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Calories per serving: 1386
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