The Realtors Low Fat Thousand Island Dressing Recipes

THOUSAND ISLAND DRESSING (LOW FAT/LOW CALORIE)

Steps:

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

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

Steps:

• In a bowl combine yogurt, vegetable oil, tomato sauce, lemon juice, mustard powder, sugar, salt, and pepper. Whisk together until blended. Add onion, sweet relish, olives, and jalapeno and whisk to combine evenly. Chill 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.

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.

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.

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.