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12
Add the cooled egg mixture to the blender jar
along with the vinegar, dry mustard, salt, and
pepper. Process on Stir to blend, about 15 sec-
onds. With the machine running on Stir, add the
2/3 cup of the oil in a very slow, steady stream,
taking about 2 minutes. Hold the measured pour
lid over the opening while adding the oil to pre-
vent splattering. The mayonnaise will thicken
gradually. Stop processing once all the oil has
been added and the mixture is emulsified. Chill
for one hour or longer before serving for a thick-
er mayonnaise. Store in an airtight container in
the refrigerator for up to 5 days.
Variation: Cholesterol-Free Mayonnaise
Substitute 1/2 cup pasteurized liquid egg sub-
stitute for the egg and egg yolk. Omit the
cooking/cooling steps.
Nutritional analysis per tablespoon of Classic
Mayonnaise:Calories 93 (96% from fat) • carbo. 0g
prot. 1g • fat 10g • sat. fat 1g • chol. 27mg • sod. 77mg
LOW-FAT BLUE CHEESE DRESSING
Makes one cup
1 cup fresh parsley
1/3 cup skim milk
1/2 cup nonfat yogurt
2 ounces blue cheese, in 1/2" pieces
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1/4 teaspoon ground white pepper
1/4 teaspoon salt
Place parsley in the blender jar. Place cover on
blender jar. Turn blender ON and pulse on Stir
until coarsely chopped, about 5 times. Add
remaining ingredients in order listed, and blend
on Stir until combined, about 15-20 seconds.
Turn blender OFF. Store in the refrigerator in
an airtight container for up to 2 weeks.
Nutritional analysis per tablespoon:
Calories 17 (53% from fat) • carbo. 1g • prot. 1g • fat 1g
sat. fat 1g • chol. 3mg • sod. 96mg
CHOLESTEROL-FREE MAYONNAISE
Makes 2/3 cup
1/2 cup liquid egg substitute
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 teaspoon dry mustard
1/8 teaspoon ground white pepper
1/8 teaspoon salt
2/3 cup vegetable oil
Place egg substitute, vinegar, 1 tablespoon vegetable
oil, mustard, pepper and salt in the blender jar. Place
cover on blender jar. Turn blender ON and process on
Stir until blended, about 5 seconds. With blender
running on Stir, lift the measured pour lid, and add
the 2/3 cup oil in a slow, steady stream. Hold the
measured pour lid over the opening while adding the oil to
prevent splatter. The mayonnaise will thicken and
emulsify as the oil is added. Turn blender OFF. For a
thicker mayonnaise, chill for one hour before serving.
Store in an airtight container in the refrigerator.
Nutritional analysis per tablespoon:
Calories 66 (94% from fat) • carbo. 0g • prot. 1g • fat 7g
sat. fat 1g • chol. 0mg • sod. 22mg
CLASSIC VINAIGRETTE
Makes 3/4 cup
1 small garlic clove, peeled and quartered
3/4 cup vegetable oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/8 teaspoon ground white pepper
1/8 teaspoon salt
Place garlic in blender jar. Place cover on blender jar.
Turn blender ON and process on Liquefy until finely
chopped, about 10 seconds. Add remaining ingredients
in order listed, and blend on Stir until combined,
about 15-20 seconds. Turn blender OFF. Store in
refrigerator in an airtight container for up to 3 weeks.
Nutritional analysis per tablespoon:
Calories 126 (100% from fat) • carbo. 0g • prot. 0g
fat 14g • sat. fat 2g • chol. 0mg • sod. 56mg
BABY FOOD
PURÉED SQUASH
Makes four 2-ounce servings
1 medium acorn squash (about 1-1/4 pounds)
1/4 cup water
Cut squash in half, and remove seeds. Place in a
microwave-safe dish with 2 tablespoons of water, cover
with plastic wrap, and cook at 100% power until soft,
about 12-14 minutes. Allow to cool, and scrape out
pulp with a spoon. (There will be about 1-1/2 cups
pulp.) Place water and pulp in blender jar in that order.
Place cover on blender jar. Turn blender ON and
blend on Liquefy until smooth, about 15-20 seconds.
Turn blender OFF. Scrape blender jar with a spatula.
Turn blender ON and blend on Liquefy for 10-15
more seconds. Turn blender OFF. Store in an airtight
container in the refrigerator for up to 1 week, or freeze
in individual portions for up to 2 months.
Nutritional analysis per serving:
Calories 38 (0% from fat) • carbo. 9g • prot. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 2mg
OATMEAL WITH BANANAS
Makes eight 2-ounce servings
1-1/2 cups milk
1/2 cup plus 2 tablespoons quick cooking oats
1/2 cup banana pieces,
in 1" pieces (about 1/2 of a small banana)
Place milk in a small saucepan over medium heat
and warm for about 5 minutes (do not boil). Add
oats, and stir to combine. Reduce heat to low, and
cook, stirring frequently, until oatmeal thickens,
about 1 minute.
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