So I have been using whole wheat flour, agave nectar, and making most of the things from scratch as i then have control over what goes in it and have the ability to change things where i can. For example, I made banana bread the other day and i used applesauce instead of oil and agave nectar instead of sugar and whole wheat flour and it turned out so yummy!
This weekend the garden beds got their dirt well a plant mix with is a 40/60 mix of soil and compost and is suppose to be really good for growing stuff in! Next weekend will be the planting so I need to set up the planting plan! I can't wait to have fresh fruit and veggies in my back yard! i can't wait!
So the recipe I really wanted to share is the dressing I found. I imagine that the base would be great for a number of variations. This one however is for a creamy dill ranch dressing! I made one alteration - it called for a whole shallot and it was a little strong on that flavor!
- Ingredients
- 1/2 small shallot, peeled
- 3/4 cup nonfat cottage cheese
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons buttermilk powder
- 2 tablespoons white-wine vinegar
- 1/4 cup nonfat milk
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Preparation
With the food processor running, add shallot through the feed tube and process until finely chopped. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined.
Tips and Notes
Make Ahead Tip: Cover and refrigerate for up to 1 week.
Note: Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.
Nutrition
Per 2-tablespoon serving: 19 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 2 g carbohydrates; 2 g protein; 0 g fiber; 125 mg sodium; 10 mg potassium.
