How to make fat free vinigrette or italian dressing when theirs usually oil unvolved?
This may be a silly question but how do they make the Good Season Fat free Italian dressing fat free???? OR any vinaigrette dressing fat free?
I just got a packet of good seasons dressing and I'm trying to make it fat free or low fat but how is that possible if I have to use oil?? I was reading online that they have Good Seasons Fat Free Italian dressing but I cant find anywhere the directions how to make it????
Does anyone have a recipe on how to make low fat dressing using Good Season??? What I did for now was just use 1/4c oil instead of 1/2c oil to have less fat & I did the calories comes to 33 cals per 1 tbs, not too bad. But I'm still curious how they make the fat free Italian dressing?
AND Its not that I am trying to not eat any fat, I know healthy fats are god fats, but I am just curious how do they make them fat free?
Last edited by tinkerbelll; 07-22-2011 at 02:47 PM.
From Bryanna Clark Grogan's "The Almost No Fat Cookbook."
First, make as much oil sub as you need for the amount of dressing you want to make (you can use this in other dressing recipes in place of oil, too):
Mix together in a small saucepan:
1 cup cold water or light vegetarian broth
2 tsp cornstarch
Cook, stirring constantly, over hight heat until thickened and clear. This will thicken even more when chilled, which is perfectly normal.
Use the oil sub here:
Oil-Free Italian Dressing (makes 1&1/3 cups)
Mix together in a covered jar:
1 cup oil substitute from the recipe above
1/4 cup red wine vinegar
1 Tbsp Dijon-style prepared mustard
1/2 Tbsp mild sweetener
1-2 cloves garlic, crushed
1 tsp salt or herbal salt
1 tsp dried basil
1/4 tsp paprika
pepper to taste
And honestly, I eat minimal added fat but why are you looking for fat free dressing? I use dressing so sparingly that I'm ok with a bit of fat in my dressing.
You can't out-exercise poor eating habits.
I make a lot of vinaigrettes with little or no oil (I usually do use at least a little oil, except when making coleslaw).
I use rice wine vinegar in place of most of the oil and all of the vinegar.
Rice wine vinegar is so mild, it's even good all by itself on a salad. Though I usually use a little bit of oil or a few drops of sesame oil, some garlic and a pinch or two of Splenda or real brown sugar (more flavor for the calorie).
My Etsy shop (currently closed for the summer)