Title: Lemon Garlic Aioli Mayonnaise
Categories: Sauce Lowcal
Yield: 1 Servings

WALDINE VAN GEFFEN VGHC42A
2	sl	White bread; remove crusts, tear large pieces
1/2	c	Skim milk
2	cl	Garlic
2		Lemons; grated zest only
1/2	c	Plain nonfat yogurt
1	c	Reduced-cal mayonnaise
4	tb	Ex-virgin olive oil
		Salt and fresh ground pepper

Place bread in bowl. Pour milk over bread and let soak for 1 minute. Squeeze bread well and place in the bowl of a processor with garlic, lemon zest and yogurt. Pulse on and off about 5 times to combine ingredients. Add mayo and process until smooth. With motor running, drizzle olive oil in through the feed tube and process until smooth. Remove mixture to a bowl and season with salt and pepper. Refrigerate, covered, for up to two days. Yield: 1-1/2 cups. Per tb: cal 58; fat 5gr; no chol (wrv)

From: Tspn

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