GUILT FREE AVOCADO--RANCH SALAD DRESSING

Make sure you mix this up a day ahead of time, because (while you will be tempted to use it right away......don't!!). Something magical happens in the fridge overnight and the next day, all of the flavors will have blended and it becomes a wonderful salad dressing that you can use GUILT FREE!!

1 large ripe avocado (should be about a cup or so)
1/2  cup fat free  (good quality) PLAIN Greek yogurt
2 teaspoons fresh lemon juice
1/4 to 1/2 skim milk (depending on how thick you like it)
2 tablespoons chopped parsley
3/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder (not garlic salt)
1/2 teaspoon onion powder  (not onion salt)
2  healthy pinches dried thyme

Put everything in the food processor and blend until very smooth.
cover and CHILL OVER NIGHT.

This will stay vibrant green for 2 or 3 days (if it lasts that long) but will start to darken just a little on day 4 and 5.

I use 1/4 cup skim milk and it makes a pretty thick salad dressing like this:

 

If that is too thick for you, add a little more milk to thin it out.
NOTE: If this is just a little too fat-free for you, use olive oil instead of milk.

Enjoy !!

PINEAPPLE WHIPPED CREAM DRESSING

When I was a kid, my mother, bless her heart, made (what she called) fruit salad on special occasions. Her idea of fruit salad was a can of drained fruit cocktail with a little Dream Whip stirred in; if it was a very special occasion, she added a banana. When I started cooking, a good fruit salad was one of the things I wanted to learn how to make.

The other day, Judy from Mennonite Girls Can Cook posted a simple little recipe for a fruit salad dressing that is exactly what I've been searching for (they have the greatest recipes over there). A cooked pineapple flavored whipped cream dressing that I just had to try.

1/4 cup pineapple juice
1/4 cup fresh lemon juice
2 eggs
1/4 cup sugar
1 cup whipping cream (+1/4 cup sugar - my tweak)

Beat the eggs until smooth, then stir in sugar and juices. Cook over medium heat until thickened (stirring constantly). Chill

Just before serving, whip the whipping cream until stiff peaks form and fold it into the chilled pineapple mixture. Fold the dressing into the salad or serve on the side.

NOTE: The recipe, as written, is ALMOST on the verge of tart (for our tastes), so I added 1/4 cup of sugar to the whipping cream before I whipped it. The additional sugar produces a dressing that is ALMOST verging on sweet (definitely not too sweet). Here is my suggestion: When the cooked part of the dressing has chilled, taste it...if you like it, don't add any extra sugar and just fold it directly into the whipped cream.

If you would like the final dressing to be a little sweeter, add the extra sugar to the whipping cream before you whip it, then fold the two together. Does that make sense?

NOTE: This pineapple whipped cream is super light, fluffy and creamy, it would be great on just about anything (I plan on using it on pound cake). I also have plans for substituting orange juice for the pineapple juice and making an orange flavored whipped cream. TONS of possibilities here!