Ingredients:
1 cup fresh parsley
1/3 cup skim milk,
1/2 cup nonfat plain yogurt,
1 ounces of blue cheese cut into 1/2 inch pieces
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1/4 teaspoon ground white pepper
1/4 teaspoon salt
Place parsley in a food processor until finely chopped (about 10 seconds)
Add remaining ingredients and process until smooth (about 20 seconds)
Store in the refrigerator in an airtight container for up to two weeks.
Approximate nutritional value per teaspoon is 17 calories, 1g carb, 1g protein, 1g fat and 96mg sodium.
