• 24th July
    2012
  • 24
This weekend I made BUTTERMILK RANCH DRESSING from the August issue of Oxygen magazine. I guarantee that you will kick your old ranch dressing to the curb! INGREDIENTS: 1/2 cup nonfat Greek yogurt 1/2 cup low fat buttermilk 1 tbsp olive oil-based mayonnaise 2 tsp lemon juice 1 tsp Dijon mustard 1/2 tsp garlic powder  1tbsp fresh chives, finely chopped BLEND all ingredients in a food processor or blender. Store in a jar. Label and date, and use within two weeks. »>  If you like this dressing you might also like the other dressings in this issue: Strong and Skinny Caesar, Creamy Avocado Dressing, French Dressing, and Creamy Italian Dressing.

This weekend I made BUTTERMILK RANCH DRESSING from the August issue of Oxygen magazine. I guarantee that you will kick your old ranch dressing to the curb!

INGREDIENTS:

  • 1/2 cup nonfat Greek yogurt
  • 1/2 cup low fat buttermilk
  • 1 tbsp olive oil-based mayonnaise
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  •  1tbsp fresh chives, finely chopped

BLEND all ingredients in a food processor or blender. Store in a jar. Label and date, and use within two weeks.

»>  If you like this dressing you might also like the other dressings in this issue: Strong and Skinny Caesar, Creamy Avocado Dressing, French Dressing, and Creamy Italian Dressing.

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  • 29th May
    2012
  • 29
Lean Green Edamame Dip By Oxygen Staff | Tuesday, May 29, 2012 Savithri Sastri, Online Editor This is my new favorite spread to whip up. I joke and call it my protein dip because the main ingredients are edamame (soybean) and cottage cheese. The bright flavor comes from fresh mint leaves (right from the garden!) combined with green onion, lemon and ginger. I tossed everything in the blender and whizzed it with some water until it reached the right consistency. This is a great item to snack on with veggies. Bring it to you next summer party and I’m sure everyone with ditch those fat and sodium-laden, mayo-filled grocery store dips and spoon this on instead. It racks up to just 60 calories for four tablespoons. Thanks to Helen Vong for crunching the nutritional numbers! Her top tip, “It’s a much slimmer option than natural peanut butter, which clocks in at 100 calories per tablespoon.”Lean Green Edamame Dip Ready in 10 minutes • Makes 1.5 cup serving 1 cup frozen shelled edamame (soybeans) 1/4 cup low fat cottage cheese 2 tbsp chopped green onion 2 tbsp chopped fresh mint 1/2 tsp minced ginger 1 tsp lemon zest 3 tbsp lemon juice 3-4 tbsp water (add as needed) Salt and pepper, to taste Cook the frozen edamame according to the package. Blend all of the ingredients together. Add a few more tablespoons of water to thin out, if you want a smoother texture. Chill for a few hours before serving with veggies, endive or whole grain crackers. Nutrients per serving (4 tablespoons): Calories: 60, Total Fats: 2.5 g, Saturated Fat: 0 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 15 mg, Total Carbohydrates: 5 g, Dietary Fiber: 2 g, Sugars: 1 g, Protein: 5 g, Iron: 1 mg What are you best slimming summer snacks?

Lean Green Edamame Dip

By Oxygen Staff | Tuesday, May 29, 2012

Savithri Sastri, Online Editor


This is my new favorite spread to whip up. I joke and call it my protein dip because the main ingredients are edamame (soybean) and cottage cheese. The bright flavor comes from fresh mint leaves (right from the garden!) combined with green onion, lemon and ginger. I tossed everything in the blender and whizzed it with some water until it reached the right consistency.

This is a great item to snack on with veggies. Bring it to you next summer party and I’m sure everyone with ditch those fat and sodium-laden, mayo-filled grocery store dips and spoon this on instead. It racks up to just 60 calories for four tablespoons.

Thanks to Helen Vong for crunching the nutritional numbers! Her top tip, “It’s a much slimmer option than natural peanut butter, which clocks in at 100 calories per tablespoon.”

Lean Green Edamame Dip

Ready in 10 minutes • Makes 1.5 cup serving

  • 1 cup frozen shelled edamame (soybeans)
  • 1/4 cup low fat cottage cheese
  • 2 tbsp chopped green onion
  • 2 tbsp chopped fresh mint
  • 1/2 tsp minced ginger
  • 1 tsp lemon zest
  • 3 tbsp lemon juice
  • 3-4 tbsp water (add as needed)
  • Salt and pepper, to taste
  1. Cook the frozen edamame according to the package.
  2. Blend all of the ingredients together. Add a few more tablespoons of water to thin out, if you want a smoother texture.
  3. Chill for a few hours before serving with veggies, endive or whole grain crackers.


Nutrients per serving (4 tablespoons): Calories: 60, Total Fats: 2.5 g, Saturated Fat: 0 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 15 mg, Total Carbohydrates: 5 g, Dietary Fiber: 2 g, Sugars: 1 g, Protein: 5 g, Iron: 1 mg

What are you best slimming summer snacks?

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