B
badcat
Guest
Made these up today as alternatives to hummus etc - both turned out very well at 2-3G cho a portion each
1) courgette,feta and herb
Sliced up 2 courgettes into big rounds, roasted in olive oil until soft and beginning to brown. Then put them thru the food processor with 1dsp yogurt, 50g feta cheese and some mint, flat leaf parsley and garlic chives from the garden to make a smoothish dip. 4 portions come out at 80 cals and just under 2gcarbs a go
2)aubergine and garlic ( a version on baba Ganoush)
Baked 1 whole aubergine at 150 degrees until it was nicely soft and squishy ( pierce with a fork first or it'll explode!) scrape out the flesh and discard the skin. Put the flesh thru a processor / blender with 1 desert spoon of natural yogurt, 2 desert spoons of tahini, 1 clove garlic and the juice of a lemon to make another smooth ish dip - 3 portions at 75 cals and around 3G carbs a go
Now just need some sunshine to give me a real Mediterranean feel!
1) courgette,feta and herb
Sliced up 2 courgettes into big rounds, roasted in olive oil until soft and beginning to brown. Then put them thru the food processor with 1dsp yogurt, 50g feta cheese and some mint, flat leaf parsley and garlic chives from the garden to make a smoothish dip. 4 portions come out at 80 cals and just under 2gcarbs a go
2)aubergine and garlic ( a version on baba Ganoush)
Baked 1 whole aubergine at 150 degrees until it was nicely soft and squishy ( pierce with a fork first or it'll explode!) scrape out the flesh and discard the skin. Put the flesh thru a processor / blender with 1 desert spoon of natural yogurt, 2 desert spoons of tahini, 1 clove garlic and the juice of a lemon to make another smooth ish dip - 3 portions at 75 cals and around 3G carbs a go
Now just need some sunshine to give me a real Mediterranean feel!
