Anchovy Yogurt Dressing

1/2 c Plain low-fat yogurt;

1 tb Salflower;

-=OR=- 1 tb Corn oil;

2 tb White vinegar;

pn Salt; 1/8 ts White pepper;

1 cl Garlic; minced

2 tb Fresh parsley; chopped

1 tb Anchovy paste;

ds Red(cayenne)pepper Excellent dressing for vegetables, pasta, fish, or salads. Place all ingedients in a blender and process until smooth. Refrigerate to blend flavors; adjust seasoning before serving. Makes about 3/4 cup. Food Exchange per serving: FREE; CAL: 21; CHO: 2mg; CAR: 1g; PRO: 0g; SOD: 38mg; FAT: 2g; Makes about 3/4 cup. 12 servings(1-tb each) Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O`Brion and her Meal-Master