Low-Fat Parmesan Peppercorn Dressing
By America's Test KitchenPublished on August 10, 2011
Time
10 minutes
Yield
Serves 8 (Makes about 1 cup)
Ingredients
½ cup plain low-fat yogurt ¼ cup reduced-fat mayonnaise ¼ cup finely grated Parmesan cheese 1 garlic clove, grated2 tablespoons water 2 teaspoons lemon juice 1 teaspoon Dijon mustard ¼ teaspoon salt ⅛ teaspoon pepper
Before You Begin
Smooth Dijon mustard, not grainy, works best here.
Instructions
- Whisk all ingredients in medium bowl until smooth. Dressing can be refrigerated for up to 4 days.
Time
10 minutesYield
Serves 8 (Makes about 1 cup)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Most creamy low-fat dressings taste like the plastic they’re bottled in. For our fresh-tasting alternative, we used reduced-fat mayonnaise and low-fat plain yogurt. The stronger the cheese we selected, the less of it we had to use, so we chose strongly flavored Parmesan in our Low-Fat Parmesan Peppercorn Dressing recipe. Fresh garlic lent our recipe pungency and depth, and lemon juice and Dijon mustard brightened the flavor.
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