Creamy Red Pepper Sauce
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A Healthy Alternative topping for your next baked potato,
stuffed vegetable, or pasta. (Adapted from The Moosewood Cookbook Low-Fat
Favorites by the Moosewood Collective)
Ingredients:
- 2/3 cup roasted red peppers, drained
- Salt
- 1/3 cup buttermilk
- Freshly ground pepper, to taste
Directions:
Purée the roasted red peppers, buttermilk, salt and pepper in a blender or
food processor until smooth. This sauce may be served warm, at room temperature,
or chilled. When refrigerated, this will keep for about a week.
Makes 1 cup
Per 7.5-oz serving: 196 calories; 38% calories from fat; 8g total fat; 1g
saturated fat; 106mg cholesterol; 805mg sodium; 8g total carbohydrates; 22g
protein
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