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    Basil Cream


    Source of Recipe


    Eating Well, October 1997

    List of Ingredients





    3/4 cup tightly packed fresh basil leaves
    1/4 cup nonfat plain yogurt
    1/2 clove garlic, peel and crush
    1 1/2 teaspoons olive oil
    salt & freshly ground black pepper -- to taste

    Recipe



    In a blender, puree basil, yogurt and garlic until smooth. With the motor running, slowly add oil until blended. Season with salt and pepper. The cream will keep in the refrigerator for up to 8 hours. Makes about 1/2 Cup.

 

 

 

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