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Kraft Free Catalina Dressing

By Todd Wilbur


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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.

Nutrition Facts
Serving size–2 tablespoons
Total servings–8
Calories per serving–40
Fat per serving–0g

Source: Top Secret Recipes Lite by Todd Wilbur.

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  • 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
  • Do This
    • Restaurant/Brand
      Kraft
    • Instructions

      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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