In 1958, Kraft became one of the first companies to introduce low-calorie salad dressings, with diet versions of Italian, French, Bleu Cheese, and Thousand Island dressings. Then, in 1990, Kraft scored another series of hits with its line of fat-free dressings. Today, fat-free and low-fat dressings are just about as popular and diverse as the full-fat varieties.
Here’s a TSR clone to create a fat-free dressing like the popular Catalina variety from the innovative food conglomerate. Cornstarch and gelatin help thicken the dressing and give it a smooth texture so that you don’t miss the many fat grams of the traditional stuff.
Serving size–2 tablespoons
Calories per serving–40
Fat per serving–0g
Source: Top Secret Recipes Lite by Todd Wilbur.
- 1 cup water
- 1/3 cup granulated sugar
- 1/3 cups white vinegar
- 3 tablespoons tomato paste
- 1 teaspoon cornstarch
- 1/2 teaspoon Knox unflavored gelatin
- 3/4 teaspoon salt
- Pinch garlic powder
1. Combine all the ingredients in a saucepan and stir to dissolve the gelatin and cornstarch.
2. Set the pan over medium heat until the mixture begins to boil. Boil for 1 minute, stirring often. Then remove the pan from the heat, cover it, and let it cool.
3. Pour the dressing into a covered container and refrigerate it for several hours or overnight until chilled.
Makes 1 cup.
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