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Ingredientes
- 5 Tbsp. thick plain yogurt
- 1 Tbsp. minced parsley
- 1 clv garlic chopped
- 2 Tbsp. finely grated parmesan cheese salt and pepper
Direcciones
- Put the yogurt in a small bowl.
- Add in the parsley garlic and grated parmesan. Stir in sufficient water to make a thin pourable sauce and blend well to combine.
- Season with salt and pepper to taste and keep cold till ready to serve.
- If served with a salad of belgian endive (chicory) shavings of parmesan cheese and croutons you could use the leaves to scoop up the dressing.
- Makes 1/2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 82g | |
| Calories 52 | |
| Calories from Fat 22 | 42% |
| Total Fat 2.53g | 3% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 38mg | 2% |
| Potassium 149mg | 4% |
| Total Carbs 4.66g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.62g | 2% |
| Protein 2.93g | 5% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
