Friday, July 23, 2010

Olive Garden Salad Dressing

This recipe came from the Cookbook Top Secret Recipes Treasury II. It takes restaurant favorites and makes them lower calorie.

2/3 cup water
1 1/2 tbsp dry pectin
1/2 cup white vinegar
1/4 cup corn syrup
1 1/4 tsp salt
1 tsp lemon juice
1/2 tsp minced garlic (1 clove)
1/4 tsp dried parsley flakes
pinch of dried oregano
pinch of crushed red pepper flakes
1/4 cup egg substitute
2 1/2 tbsp grated Romano cheese

In a small saucepan, combine the water and dry pectin and whisk until the pectin is mostly dissolved.

Add the remaining ingredients, except for the Romano cheese ad place the pan over medium heat. Stir often until the mixture begins to boil, then remove the pan from the heat. Cool for about 10 minutes.

Stir the Romano cheese into the thickened mixture.

Allow the mixture to cool thoroughly, then pour it into a sealed container and chill for at least 2 hours.

Makes 1 1/3 cups.
42 calories per serving.