| previous | next |
Title: Raspberry Vinaigrette
Categories: Polkadot Lowfat Dressing
Yield: 3 Cups
| 1 | ts | Unflavored gelatin |
| 3/4 | c | Cold water |
| 1/4 | c | Lemon juice |
| 1 | c | Boiling water |
| 1/4 | c | Raspberry vinegar |
| 1 | tb | Brown sugar |
| 1 | ts | Minced garlic |
| 1/4 | ts | Pepper |
Sprinkle gelatin over cold water and lemon juice in blender. Let stand 2 minutes. Add boiling water & process on low until gelatin is dissolved, about 2 minutes. Combine vinegar and sugar. Mix well. Add vinegar & sugar and the remaining ingredients to the gelatin and refrigerate for 2 hours. Stir before serving. Good for 50 days, covered and refrigerated.
Source: Lisa Clarke, based on dressing for Nutty Asparagus Salad in Jane Brody's Good Food Book and Oil-Free Vinaigrette recipe from Knox gelatine.
Notes from the Chef: "Remember my question about how to thicken up dressings? Well, I found something in my search for Jell-o recipes - use unflavored gelatin to thicken it up. I took a recipe for classic Vinaigrette using gelatin, and combined it with my Raspberry Dressing recipe, and this is what I got. I'll also be trying this one tonight." - Lisa
From: Lisa Date: 07-07-96 (13:36) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627. By fatfree-request@fatfree.com on Jun 16, 1997
| previous | next |