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CUCUMBER YOGURT DIP
WITH MINT
This dip is ideal for both fresh vegetables
and grilled meats or chicken.
Makes 3 cups
1 cup cucumber, peeled, seeded,
and finely chopped
1 cup plain yogurt
6 tablespoons sour cream
1 teaspoon lemon juice
1
⁄2 teaspoon salt
1
⁄2 teaspoon granulated sugar
1
⁄4 teaspoon fresh ground pepper
1 teaspoon garlic, minced
3 teaspoons mint, fresh chopped
1 teaspoon parsley, fresh chopped
2 tablespoons green onion, fine
chopped
Place chopped cucumber in strainer and
allow water to drain for about 15 minutes.
Place in a clean towel and squeeze dry.
In a large mixing bowl, mix together yogurt,
sour cream, lemon juice, salt, and sugar on
Speed 2 until ingredients are incorporated.
Add remaining ingredients, cucumber
being
the last. Mix on Speed 2 until well mixed.
Transfer to a small bowl, cover and refrig-
erate for 30 to 60 minutes before serving
to allow flavors to blend. Keep unused
portion in a resealable container in the
refrigerator for up to 5 days.
Nutritional information per serving (
1
⁄4 cup):
Calories 30 (53% from fat) • carb. 2g • pro. 1g
• fat 2g • sat. fat 1g • chol. 4mg • sod. 115mg
• calc. 46mg • fiber 0g
GINGER SOY BUTTER
This butter gives an Asian twist to
steamed vegetables, rice, or fish.
Makes 1 stick of butter, 16 slices
1
⁄2 cup unsalted butter, softened
1
⁄2 tablespoon fresh ginger, peeled
and finely chopped
pinch of fresh garlic, finely
chopped
2 teaspoons soy sauce
1
⁄2 teaspoon lemon juice
Place butter in mixing bowl, mix on Speed
1 until smooth and slightly fluffy, about 30
seconds. Add ginger, garlic, soy sauce,
and lemon juice; mix on Speed 2 until well
blended, about 30 to 40 seconds longer.
Using a sheet of plastic wrap or waxed
paper as an aid, shape butter into a log,
about 1 inch in diameter. Wrap butter in
plastic wrap twisting the ends to form a
log. Chill until firm enough to slice. Place
slices of Ginger Soy Butter on top of grilled
or broiled seafood or chicken, baked sweet
potatoes, rice, or steamed vegetables.
Note: Ginger Soy Butter can be wrapped
in a whole log or wrapped in smaller sizes
and kept in freezer. Double wrap using
an outer wrap of aluminum foil to prevent
absorption of freezer odors.
Nutritional information per slice:
Calories 52 (98% from fat) • carb. 0g • pro. 0g
• fat 6g • sat. fat 4g • chol. 16mg
• sod. 44mg • calc. 2mg
GORGONZOLA BUTTER
Serve a slice of this savory compound
butter on top of your favorite steak – it will
melt and impart an incredible flavor.
Makes 1 roll compound butter, 16 slices
1
⁄2 cup unsalted butter, softened
1
⁄4 cup Gorgonzola, crumbled
pinch freshly ground pepper
Place butter in mixing bowl, mix on Speed
1 until smooth and slightly fluffy, about
30 seconds. Add Gorgonzola and mix
until well blended, about 30 to 40 seconds
longer.
Using a sheet of plastic wrap or waxed
paper as an aid, shape butter into a log,
about 1 inch in diameter. Wrap butter in
plastic wrap twisting the ends to form a
log. Chill until firm enough to slice. Place
slices of Gorgonzola butter on top of grilled
or broiled steak, a fluffed baked potato, or
steamed vegetables.
Note: Butter can be wrapped in a whole
log or wrapped in smaller sizes and kept in
freezer. Double wrap using an outer wrap
of aluminum foil to prevent absorption of
freezer odors.
Nutritional information per slice:
Calories 52 (96% from fat) • carb. 0g • pro. 0g
• fat 6g • sat. fat 4g • chol.16 mg • sod. 5mg
• calc. 2mg • fiber 0g
16
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