Variations for French Dressing
Yield: 1 servings
--TO 1/2 C OF FRENCH DRESSING-
-lo-cal
--AVOCADO-
2 tb Avocado; mashed
---CHEESE
2 tb Blue cheese;mashed 2 tb Roquefort cheese; mashed
-=OR=-
--EGG-
1 Hard-cooked egg yolk; ds Hot pepper sauce;
-crumbled + combined with
---LEMON
1 tb Lemon juice;
-----SOY SAUCE;
1 tb Soy sauce;
Food Exchanges per serving:
Avocado Dressing: 1 FAT EXCHANGE
Cheese Dressing: 1/4 MEAT EXCHANGE
Egg dressing: 1 MEAT EXCHANGE
Lemon Dressing: Free
Soy Sauce Dressing: Free (I used salt free)
CAL: 1/2 C=100
Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy OBrion and her Meal-Master
44-lo-cal
2 tb Avocado; mashed
2 tb Blue cheese;mashed 2 tb Roquefort cheese; mashed
-=OR=-
1 Hard-cooked egg yolk; ds Hot pepper sauce;
-crumbled + combined with
1 tb Lemon juice;
-----SOY SAUCE;
1 tb Soy sauce;
Food Exchanges per serving:
Avocado Dressing: 1 FAT EXCHANGE
Cheese Dressing: 1/4 MEAT EXCHANGE
Egg dressing: 1 MEAT EXCHANGE
Lemon Dressing: Free
Soy Sauce Dressing: Free (I used salt free)
CAL: 1/2 C=100
Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy OBrion and her Meal-Master
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