Tag Archives: buttermilk

Apple & Celery Slaw w/Blue Cheese Dressing

I am always looking for variations on the usual cole slaw recipes. This recipe is a light and refreshing one that is not your “usual” slaw. Using lighter versions of the ingredients lowers the calories and makes a great addition to the summer barbecue! The recipe calls for granny smith apples but feel free to change them to your favorite. Fuji apples are a great apple for this recipe as well. Not as tart as granny smith apples but just as tasty!

INGREDIENTS:

4 ounces regular or light blue cheese, crumbled

½ cup light or regular mayonnaise

½ cup light buttermilk

½ teaspoon sugar or sugar substitute (Splenda or even Agave nectar is good)

4 granny smith or fuji apples

2 stalks celery, thinly sliced

DIRECTIONS:

1. In a small bowl, using a fork, combine the blue cheese, mayonnaise and ¼ cup of the buttermilk until thick and lumpy. Stir in the remaining ¼ cup buttermilk and the sugar/sweetener. Refrigerate.

2. Quarter, core and coarsely grate the apples. In a medium bowl, combine the apples with the dressing. Stir in the celery; cover and refrigerate until ready to serve.

Serves 6

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Green Goddess Dip

I found this recipe on the Food Network site and of course I tweaked it a bit. I made it “Genua”. So here is my adapted version of their dip. I made one batch to start to see if we like it. Needless to say it’s just about gone, so yes, we liked it. I had it with veggie sticks but you can use chips if you want. It’s a low-calorie dip so you won’t feel guilty eating a lot of it! I am going to make it again tomorrow but I am going to double it this time! It was that good! The things I tweaked were: I added 2 garlic cloves (can you believe it didn’t have garlic!), I used dried tarragon (but I will use fresh next time) and I used white wine vinegar (instead of plain white vinegar because I didn’t have any!) Be my guest to leave out the garlic and use regular white vinegar or dried tarragon. Have fun with it! It good for you!!

Green Goddess Dip

INGREDIENTS:

1 ripe avocado, halved, pitted and peeled

2 scallions, green and white parts, coarsely chopped

¼ cup fresh parsley

¼ cup fresh tarragon

3 tablespoons white wine vinegar

1-2 cloves garlic

¾ cup buttermilk

½ teaspoon salt

vegetable sticks for dipping


DIRECTIONS:

Place avocado, scallions, tarragon, parsley, vinegar, garlic, buttermilk and salt into a blender or food processor. Puree till smooth. Serve with vegetable sticks.

Per Serving: (¼ cup)

Calories: 70

Fat: 5 grams (Sat. 1g, Mono. 3.5g, Poly. 0.5g)

Cholesterol: 0 mg

Sodium: 230 mg.

Carbs: 5 grams

Fiber: 2 grams

Protein: 2 grams

Weight Watchers Points: 1

Greek Dipping Sauce

I just came up with this recipe while looking for something to do with the crème fraîche I had just made a few days before. (Thanks Wendy!) I was having fish for dinner that night and usually I make my own tartar sauce but I wanted something different this time. This is what I cam up with. We used it on top of our pan-fried tilapia. But it’s perfect with fresh veggies as a dip or a sauce for lamb or anything you want to put it on!

Greek Dipping Sauce

INGREDIENTS:

1 cup crème fraîche* (recipe below)

6 oz. container Greek non-fat plain yogurt

½ cup crumbled feta cheese

½ cucumber, peeled, seeded and roughly chopped

1-2 cloves garlic (use 2 if you really like garlic)

1 teaspoon dried dill

juice of 1/2 lemon

DIRECTIONS:

Put all ingredients in food processor and blend until all ingredients are mixed well.

Makes about 2 cups

CREME FRAICHE RECIPE

This recipe is courtesy of my friend Wendy Larsen.

INGREDIENTS:

2 cups heavy cream

¼ cup buttermilk

DIRECTIONS:

1. Place ingredients into a clean sterilized jar with a tight lid. Shake to combine and let stand at room temperature until thick, 24-48 hours.

2. Once thickened shake gently and then chill until you are ready to use it. Keeps up to 2 weeks in refrigerator.


**As Wendy told me, yes it is strange to have this sit on counter for 24-48 hours but it works and you won’t get sick. Don’t worry! It’s very cool once it’s all thickened!

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