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INGREDIENTS

1/4 ts Sea salt; freshly ground
1/2 ts Maple syrup
1 Head garlic
4 Sun-dried tomatoes; not
2 tb Fresh basil; chopped
1 c Nonfat yogurt cheese;
1/2 ts Red pepper flakes
Loaf of Italian bread;

Servings

INSTRUCTIONS

Wrap the garlic head in aluminum foil and bake in a preheated 375F oven for 35 minutes. Remove the foil and press the baked garlic until all the flesh squeezes out. You should have 1 heaping tablespoon of puree. Bring the sun-dried tomatoes to a boil in a small amount of water. Let sit for 15 minutes, then drain on paper towels. Chop finely when dried. Combine all the ingredients except the bread with a wire whisk. Allow to sit for at least 30 minutes. If using the bread, lightly toast the slices on a baking sheet at 325F for 15 minutes. From Ellen C. Per serving: 88 Calories; 1g Fat (8% calories from fat); 5g Protein; 18g Carbohydrate; 1mg Cholesterol; 646mg Sodium Food Exchanges: 1 Starch/Bread NOTES : Serve with the toasted slices. Also makes a tasty vegetable dip, sandwich spread, or dressing for baked potatoes. Recipe by: Graham Kerrs Best Posted to EAT-LF Digest by "Ellen C." on Jun 28, 1999,

NOTES

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Garlic Herb Spread

1/4 ts Sea salt; freshly ground 
1/2 ts Maple syrup 
1  Head garlic 
4  Sun-dried tomatoes; not 
2 tb Fresh basil; chopped 
1 c Nonfat yogurt cheese; 
1/2 ts Red pepper flakes 
  Loaf of Italian bread;

Wrap the garlic head in aluminum foil and bake in a preheated 375F oven for  35 minutes. Remove the foil and press the baked garlic until all the flesh  squeezes out. You should have 1 heaping tablespoon of puree.    Bring the sun-dried tomatoes to a boil in a small amount of water. Let sit  for 15 minutes, then drain on paper towels. Chop finely when dried.    Combine all the ingredients except the bread with a wire whisk. Allow to  sit for at least 30 minutes.    If using the bread, lightly toast the slices on a baking sheet at 325F for  15 minutes.    From Ellen C. <ellen@elekta.com>    Per serving: 88 Calories; 1g Fat (8% calories from fat); 5g Protein; 18g  Carbohydrate; 1mg Cholesterol; 646mg Sodium Food Exchanges: 1 Starch/Bread    NOTES : Serve with the toasted slices. Also makes a tasty vegetable dip,  sandwich spread, or dressing for baked potatoes.    Recipe by: Graham Kerrs Best    Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jun 28,  1999,

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Nutrition

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Serving Size: 1 Serving (4g)
Recipe Makes: 8 servings

Calories: 6
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.7mg		0 %
Potassium 15.5mg		0 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.2g
Protein 0.2g		0 %
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.

About Our Nutrition Facts

Calories per serving: 6

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