12
Creamy Blue Cheese Dressing
Makes about 2 cups dressing
1
clove garlic, peeled and chopped
½
ounce shallot, finely chopped
½
cup low-fat buttermilk
1
cup nonfat, plain yogurt
1
⁄
3
cup low-fat mayonnaise
¾
teaspoon dry mustard
½
teaspoon Worcestershire sauce
¼
teaspoon ground white pepper
3
ounces crumbled blue cheese
Dash hot sauce — to taste
Place the garlic, shallot, buttermilk,
yogurt, mayonnaise, dry mustard,
Worcestershire, and pepper in a medium
bowl. Mix using Speed 2 until smooth and
creamy, 30 to 40 seconds. Add the
crumbled blue cheese and hot sauce. Mix
using Speed 2, to combine. Let stand for
30 minutes before serving to allow flavors
to develop. Cover and refrigerate up to
one week.
Nutritional information per serving
(4 teaspoons):
Calories 27 (54% from fat)
carb. 1g • pro. 1g • fat 1g • sat. fat 0g • chol. 2mg
sod. 47mg • calc. 29mg • fiber 0g
Garlic & Chive Mashed Potatoes
Makes 7 cups (12 servings)
3
pounds russet or Yukon Gold
potatoes
4–6
garlic cloves, halved
2
teaspoons kosher salt, divided
1
teaspoon white wine vinegar
¾
cup whole milk
½
cup half-and-half
3
tablespoons unsalted butter,
room temperature
½ cup chopped fresh chives, divided
¼
teaspoon freshly ground white
or black pepper
1. Peel the potatoes and cut into ¾-inch-
thick slices. Place the potatoes, garlic,
1 teaspoon kosher salt, and wine vinegar
in a 3¾-quart saucepan and cover with
cold water by 1 inch. Cover loosely and
bring to the boil over high heat, then
reduce heat to medium-high and boil
gently until potatoes are tender, but not
falling apart, about 18 to 22 minutes.
2. While potatoes are cooking, combine milk,
half-and-half, butter, and ¼ cup of the
chives in a small saucepan. Simmer and
keep warm over low heat until butter is
completely melted. Keep warm.
3. Drain the cooked potatoes and garlic,
return to the saucepan, and place over
low heat for 1 minute. Remove from
the heat, and use Speed 2 to mash the
potatoes and garlic until somewhat
smooth, about 60 seconds. While still
mixing, add the hot milk and butter
mixture, and mix until well blended,
about 30 seconds. Mix on Speed 4 until
fluffy, about 1 to 2 minutes. Add the
remaining salt and pepper, mixing to
blend. Scrape down sides of pan with
rubber spatula as necessary. Transfer the
potatoes to a warm serving bowl and
sprinkle with the remaining chopped
chives. Serve immediately.
Nutritional information per serving:
Calories 149 (28% from fat)
carb. 24g • pro. 3g • fat 5g • sat. fat 3g
chol. 14mg • sod. 185mg • calc. 42mg • fiber 2g
Sweet Yam Casserole with
Crunchy Pecan Topping
Makes 10 servings
Nonstick cooking spray
1½ pounds sweet potatoes or yams,
peeled, cut into 1-inch pieces
6
tablespoons (¾ stick) unsalted
butter, room temperature and cut
into 6 pieces
2
large eggs
¼
cup brown sugar, packed
½
teaspoon ground cinnamon
½
teaspoon ground ginger
½
teaspoon kosher salt
¼
teaspoon freshly ground black
pepper
1½ cups cornflakes, crushed
½
cup brown sugar (packed)
