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Ingredientes
- 1/2 c. buttermilk
- 1/2 c. nonfat yogurt
- 1/4 c. freshly grated parmesan cheese
- 1/4 c. lemon juice
- 2 x shallot minced
- 3 x cloves garlic chopped
- 3 x anchovy fillets chopped
- 2 tsp lemon peel grated
- 1 dsh Lea and Perrins Worcestershire Sauce to taste
Direcciones
- Place all ingredients in a blender. Blend till well mixed. Chill for at least one day. Best if made three days prior to use. Use as dressing or possibly dip for romaine leaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 344g | |
| Calories 255 | |
| Calories from Fat 75 | 29% |
| Total Fat 8.5g | 11% |
| Saturated Fat 5.15g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 621mg | 26% |
| Potassium 653mg | 19% |
| Total Carbs 25.06g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 17.35g | 12% |
| Protein 21.48g | 34% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
