French Dressing (Red)

I've been playing around with low-cal homemade dressings, and I really like this one. It probably didn't hurt that I had 6 or 7 cans of condensed tomato soup to use up. I use an oil substitute (water and cornstarch) which usually means you have to cut back on the hot ingredients. I've already done this here, but you may wish to leave the black pepper and horseradish out to start with. I use sugar substitute as well (usually less than the sugar mentioned). It makes a good 2 cups. The original recipe called for double, but it makes too much for just me. You can freeze the 1/2 can of tomato soup and use it for the second batch.

1/2 tsp paprika
4-6 Tbsp splenda sweetener
1 tsp salt
1/2 tsp mustard powder
1/4 tsp black pepper
1-1/2 tsp worcestershire sauce
1/4 tsp prepared horseradish
2 tsp dried onion flakes, ground up slightly
1/2 (10.75 ounce) can condensed tomato soup
1/2 cup cider vinegar
1/2 cup oil substitute
1/2 clove garlic, peeled and chopped

Oil Substitute - mix 1 cup of water with 1 Tbsp of cornstarch. Heat on the stove, stirring until thickened. Cool and use instead of oil in salad dressings. I tend to make 2 cups at once and put it in the fridge until needed.

Put all ingredients into a blender and blend until well mixed. Pour into a jar. Refrigerate until needed. You can skip the blending stage, however, sometimes the soup separates slightly. No matter which method, shake well before using.

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As you can see, I rarely make an original recipe as written. In the above, with 6 Tbsp of splenda, with dried onion, the recipe makes about 2 cups. I usually count an eighth (30 cals) as a serving, although I get at least 12 out of it.

Complete recipe - 230 calories, 4g fat, 38g carbs, 4g protein

2 Tbsp is approximately 15 calories