Steer your dressing in the right direction. We lassoed the mayo and used plain yogurt instead of sour cream.
1/2 cup sour cream >
1/2 cup Yoplait® Fat Free plain yogurt
1/2 cup mayonnaise >
1/4 cup reduced-fat mayonnaise
1/2 cup buttermilk >
3/4 cup buttermilk
Nutritional Highlights
90 (before)
30 (after)
9 g (before)
2 g (after)
2.5 g (before)
0 g (after)
10 min |
1 hr 10 min |
12 servings (2 tablespoons each) |
1/2 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/4 cup reduced-fat mayonnaise
3/4 cup buttermilk
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh parsley
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1
In small bowl, mix ingredients until blended. Cover; refrigerate 1 hour to blend flavors. Store in refrigerator up to 2 days.
This dressing is not only a tasty tradition for green salads but can also be used as a dip for veggies.
Why not try Chipotle Ranch Dressing? Just substitute cilantro for the parsley and add 1/4 to 1/2 teaspoon chipotle chili pepper powder or 1 teaspoon chili powder.
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Nutritional Information
2 tablespoons each:
Calories 30 (Calories from Fat 15); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 85mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 2g); Protein 1g
% Daily Value
Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 0%
Exchanges
1/2 Fat
Carbohydrate Choices
0
