Quote:
Originally Posted by Ilene
Jansan, last week I made a concoction of FF vanilla pudding with pureed pumpkin and pumpkin spices very good indeed... I often add vanilla to vanilla flavoured things like pudding or protein powder...
Ilene, great minds and all.... In another thread Anne mentioned making a pumpkin ditty with vanilla yoghurt, and I was thinking about trying something similar with vanilla pudding. You say its good, eh? I hope not TOO good, LOL. I have some frozen pumpkin from a can I opened a couple weeks ago that I will use. I had made a mock pumpkin pie filling that was not satisfactory.
I also must add my favorite way to make low fat vinegrette dressing that tastes wonderful and has a very good consistency. Take a half can of pitted black olives, and the juice covering them. Pinch each olive as you put it in the blender to make sure all the pits are gone. Blend into a fine slurry. Use this puree instead of oil in the dressing. I also use this puree when making pesto intead of olive oil, and even these delicate tastebuds cant tell the difference. And does this modified pesto make a good sandwich spread.
For the salad dressing I blend a bit of good mustard, a tiny bit of hot pepper (either sauce or cayenne - not enough to taste the heat, but it gives it something indefinable), Italian spices of some sort, I use sage these days, and abit of garlic (and/or onion thin sliced), then balsamic vinegar in the ratio of 1:4 or 1:3 vinegar to 'oil' (except no oil, just the blended olives). NO salt. It mixes well, and does not separate, and covers whatever you are dressing well. It is strange looking, sort of muddy grey, but who cares. It works out to about 10 calories per tablespoon. It also makes a good marinade. A real discovery.
Jan