Healthy Coleslaw
Title: Healthy Coleslaw
Categories: Salads, Low fat
Yield: 2 Servings
-Cooking Without Fat by
-George Mateljan
1/3 c Nonfat yogurt or 1/3 cup
-yogurt cheese (recipe to
-follow)
1 tb Apple cider vinegar
2 tb Honey
2 c Coarsely chopped cabbage
1/2 c Shredded carrots
1/4 c Chopped green pepper
1/4 c Finely chopped celery
Combine yogurt, vinegar and honey in bowl large enough to hold
coleslaw. Stir until smooth and well blended. Add vegetables and mix
well. Cover and chill for a minimum of 15 minutes. Toss again before
serving and drain liqid, if desired. Use a slotted spoon to serve. 4
servings. 61 calories, .2 gram fat, 28 mg sodium, 1.4 g dietary fiber.
NONFAT YOGURT CHEESE
Yogurt cheese is an excellent nonfat substitute for cream cheese,
sour cream and mayonnaise. 32-oz carton plain nonfat yogurt
You my drain the yogurt using any one of several different methods:
a. Line a large strainer with either cheesecloth or coffee filters.
Spoon in yogurt, refrigerate and let drain into a large bowl or jar.
b. You can use the same method with a drip coffee maker lined with
double paper coffee filters. c. A special yogurt cheese funnel
designed for this specific purpose is now available in some health
food and gourmet stores.
Drain for the desired time: 4-6 hours for sour cream consistency; 12
hours or longer for whipped cream cheese consistency and for dessert
toppings. 24 hours or longer for cream cheese consistency Yield:
about 2 cups , 16 calories, .05 g fat, 22 mg sodium Important note:
Some brands of yogurt contain gelatin or guar gumwhich prevent the
whey from draining as quickly. Read the label and avoid these brands.
Note: For every cup of yogurt cheese desired, use two cups of
yogurt. The liquid whey that drains off will be bright yellow in
color. Discard liquid. Yogurt cheese will keep in the refrigerator
for up to five dys. Dee (W.P.B.,FL)
Posted by D.MORRISEY [DEE] on Sep 15, 1992
MM by Cathy Svitek
Source: rec.food.cooking
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