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
½ cup plain low-fat yogurt
¼ cup reduced-fat mayonnaise
¼ cup finely grated Parmesan cheese
1 garlic clove, grated
2 tablespoons water
2 teaspoons lemon juice
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon pepper
Test Kitchen Techniques
Ingredients
½ cup plain low-fat yogurt
¼ cup reduced-fat mayonnaise
¼ cup finely grated Parmesan cheese
1 garlic clove, grated
2 tablespoons water
2 teaspoons lemon juice
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon pepper
Test Kitchen Techniques
Ingredients
½ cup plain low-fat yogurt
¼ cup reduced-fat mayonnaise
¼ cup finely grated Parmesan cheese
1 garlic clove, grated
2 tablespoons water
2 teaspoons lemon juice
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon pepper
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.
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.
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