Category: Salads

1 tsp KNOX unflavored gelatine

1/4 cup Cold skim milk

3/4 cup Skim milk, heated to boiling

1 cup Low fat sour cream

1/2 tsp Garlic powder with parsley

1/4 tsp Salt

1/8 tsp Black pepper

In blender, sprinkle unflavored gelatine over cold milk; Let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add remaining ingredients and process at high speed until blended. Pour into serving bowl and chill until slightly thickened. Before serving, stir until smooth.



NOTES : Dressing may be stored covered in refrigerator up to 5 days.



Recipe by: Light Cooking Posted to EAT-L Digest 10 Apr 97 by "Iris E. Dunaway" <hister@JUNO.COM> on Apr 11, 1997