Thousand Island Dressing Lower Fat Recipes

LOW FAT THOUSAND ISLAND DRESSING

Steps:

• Using blender or food processor, puree cottage cheese. Add remaining ingredients and puree until smooth.
• If dressing is too thick for your taste use non-fat milk or red wine vinegar to thin.
• This recipe yields approximately 1 1/2 cups of dressing and the serving size is 2 tablespoons of dressing.

THOUSAND ISLAND DRESSING (LOWER FAT)

Steps:

• In a food processor or blender, process all the ingredients except the salt and pepper and sugar (starting with the listed amounts) process until well combined.
• Add in more water to thin if desired and adjust all ingredients to taste.
• Season with salt and pepper and sugar if desired.
• Transfer to a tightly covered glass jar and store in the refrigerator for 1 week.

THOUSAND ISLAND DRESSING (LOW FAT/LOW CALORIE)

Steps:

• Combine all ingredients in small bowl and cover.
• Refrigerate at least 1 hour.

THE REALTOR'S LOW FAT THOUSAND ISLAND DRESSING

Steps:

• Puree mayonnaise, ketchup, lemon juice, bell pepper, onion, parsley, relish, cayenne, water, and salt and pepper in a blender until smooth.
• Add additional water if necessary to thin to desired consistency.
• Cover and refrigerate.
• Keeps for 1 week.

LOW-FAT THOUSAND ISLAND DRESSING

Steps:

• In a blender or food processor blend all ingredients and salt to taste until smooth, adding up to 2 tablespoons additional water if necessary to thin to desired consistency. Dressing keeps, covered and chilled, 1 week. Serve dressing with crisp lettuce, sliced tomatoes, or seafood salad.

LIGHT THOUSAND ISLAND DRESSING

Steps:

• Combine the yogurt, mayonnaise, milk, ketchup, Worcestershire sauce, 1/4 teaspoon salt and the chipotle in a blender; pulse until smooth, about 1 minute. Transfer to a bowl, then stir in the relish and bell pepper.

THOUSAND ISLAND SALAD DRESSING

Steps:

• In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in ketchup and relish. Season to taste with salt and pepper.