Oriental Yoghurt Dressing

(SERVES 4)

• 60 ml/4 tbsp very low-fat plain yoghurt
• 15 ml/1 tbsp light soy sauce
• 5 ml/1 tsp chopped parsley
• 5 ml/1 tsp chopped tarragon
• 5 ml/1 tsp snipped chives
• 15 ml/1 tbsp walnut oil
• Onion salt
• 15-30 ml/ 1-2 tbsp skimmed milk

Whisk the yoghurt with the soy sauce, herbs and walnut oil. Season to taste with onion salt and thin with milk.

Gran`s Diet Dressing

(SERVES 4)

• 45 ml/3 tbsp skimmed milk
• 45 ml/3 tbsp low-fat single (light) cream
• 2.5 ml/ ½ tsp English made mustard
• Artificial sweetener granules
• Malt vinegar
• Salt and freshly ground black pepper

Whisk the milk and cream with the mustard and sweeten to taste. Stir in the vinegar, a teaspoon at a time, to taste. Season well. Use as required.

Mayonnaise and Yoghurt Dressing

(SERVES 4)

• 15 ml/1 tbsp low-calorie mayonnaise
• 60 ml/4 tbsp very low-fat plain yoghurt
• Salt and freshly ground black pepper
• 5 ml/1 tsp cider vinegar
• 15 ml/1 tbsp skimmed milk

Mix together and use as required.

Diet Drizzle

(SERVES 4)

• 2 large ripe tomatoes, roughly chopped
• 15 ml/1 tbsp olive oil
• 15 ml/1 tbsp water
• 4 basil leaves, chopped
• Salt and freshly ground black pepper

Puree the tomatoes in a blender with the oil, water and basil. Season to taste. Strain through a sieve (strainer) to remove the skin and seeds. Use as required.

Spiced Crème Fraiche Dressing

(SERVES 4)

• 100 ml/3 ½ fl oz/ 6 ½ tbsp low-fat crème fraiche
• 5 ml/1 tsp curry paste
• Salt and freshly ground black pepper
• 5 ml/1 tsp lemon juice
• A few grains of artificial sweetener (optional)
• 15 ml/1 tbsp water

Whisk the crème fraiche with the curry paste, salt and pepper to taste and lemon juice. Sweeten, if liked, with a very few grains of sweetener and thin with the water.

Celery Salad Dressing

(SERVES 4)

• 15 ml/1 tbsp olive oil
• 15 ml/1 tbsp lemon juice
• 15 ml/1 tbsp water
• 5 ml/1 tsp balsamic vinegar
• A good pinch of celery salt
• 5 ml/1 tsp celery seeds
• Freshly ground black pepper
• A few grains of artificial sweetener

Whisk together the oil, lemon juice, water, balsamic vinegar, celery sweetener, a few grains at a time to taste. Use as required.

Worcestershire Dressing

(SERVES 4)

• 30 ml/2 tbsp low-calorie mayonnaise
• 30 ml/2 tbsp milk
• 5 ml/1 tsp lemon juice
• Salt and freshly ground black pepper

Whisk together all the ingredients and use as required.

Light Lime Mayonnaise

(SERVES 4)

• 30 ml/2 tbsp low-calorie mayonnaise
• 30 ml/2 tbsp very low-fat plain yoghurt
• Grated rind and juice of 1 small lime
• A pinch of artificial sweetener granules (optional)
• Salt and freshly ground black pepper

Blend together the mayonnaise and yoghurt with the lime rind. Add enough juice to give a good lime flavour. Sweeten, if liked, with artificial sweetener and season to taste.

Light Orange Mayonnaise

(SERVES 4)

• 30 ml/2 tbsp low-calorie mayonnaise
• 30 ml/2 tbsp very low-fat plain yoghurt
• Grated rind and juice of ½ orange
• 5 ml/1 tsp snipped chives
• Salt and freshly ground black pepper

Blend the mayonnaise with the yoghurt, stir in the orange rind and enough juice to give a good flavour with becoming too runny. Stir in the chives and season to taste.

Aiolo-ish

(SERVES 4)

• 30 ml/2 tbsp low-calorie mayonnaise
• 30 ml/2 tbsp very low-fat plain yoghurt
• 1 garlic clove, crushed
• 5 ml/1 tsp chopped parsley
• Salt and freshly ground black pepper

Blend together all the ingredients, seasoning to taste.

Olive and Basil Mayonnaise

(SERVES 4)

• 30 ml/2 tbsp low-calorie mayonnaise
• 30 ml/2 tbsp very low-fat plain yoghurt
• 5 black olives, stoned (pitted) and finely chopped
• 5 ml/1 tsp snipped chives
• 10 ml/2 tsp chopped basil
• Lemon juice
• Freshly ground black pepper

Mix the mayonnaise with the yoghurt. Stir in the olives and herbs and lemon juice and black pepper to taste.

Green Light Mayonnaise

(SERVES 4)

• 30 ml/2 tbsp low-calorie mayonnaise
• 30 ml/2 tbsp very low-fat plain yoghurt
• 5 ml/1 tbsp chopped parsley
• 30 ml/2 tbsp chopped watercress
• Salt and freshly ground black pepper

Blend the mayonnaise with the yoghurt. Stir in the parsley and watercress and season to taste.

Light Mayonnaise

(SERVES 4)

• 30 ml/2 tbsp low-calorie mayonnaise
• 30 ml/2 tbsp very low-fat plain yoghurt
• A squeeze of lemon juice
• Salt and freshly ground black pepper

Blend together the mayonnaise and yoghurt. Add the lemon juice and salt and pepper to taste.

Tartare Sauce

(SERVES 4)

• 30 ml/2 tbsp low-calorie mayonnaise
• 30 ml/2 tbsp very low-fat plain yoghurt
• 1 gherkin (cornichon), finely chopped
• 5 ml/1 tsp capers, finely chopped
• 5 ml/1 tsp chopped parsley
• Freshly ground black pepper

Mix in the mayonnaise with the yoghurt. Stir in the gherkin, capers and parsley and season to taste with pepper. This sauce is especially good with grilled fish or mushrooms.

Fresh Thousand Island Dressing

(SERVES 4)

• 30 ml/2 tbsp low-calorie mayonnaise
• 30 ml/2 tbsp very low-fat yoghurt
• 5 ml/1 tsp tomato ketchup (catsup)
• 1 ripe tomato, skinned, seeded and chopped
• 2.5 ml/1 in piece cucumber, finely diced
• Worcestershire sauce

Blend the mayonnaise with the yoghurt and ketchup. Stir in the tomato and cucumber and flavour to taste with a few drops of Worcestershire sauce.