MAKES 1 CUP LACTO One of my favorites, this versatile dressing is just as good drizzled over crisp greens as it is over warm vegetables. It also can be used as a dip for fresh vegetables. In food processor or blender, combine yogurt, mustard, garlic and onion and process until smooth. Add lemon juice and apple juice concentrate and process until blended. (If too thick, add a little soy milk, a teaspoon at a rime until desired consistency.) PER 2-TABLESPOON SERVING: 25 CAL.; 10 PROT.; 0 TOTAL FAT (0 SAT. FAT); 3G CARB.; 0 CHOL.; 49MG SOD.; 0 FIBER. Recipe by: Vegetarian Times Magazine, April 1998, page 28
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 46 (23%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 14.7mg||5 %|
|Sodium 526.8mg||18 %|
|Potassium 706.3mg||19 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 24.4g|
|Protein 14.6g||21 %|
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Calories per serving: 199
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