Cheese and herb Dressing

(SERVES 4)

• 100 g/4 oz/ ½ cup very low-fat fromage frais
• 15 ml/1 tbsp chopped parsley
• 15 ml/1 tbsp chopped tarragon
• 15 ml/1 tbsp chopped oregano
• 1 small garlic clove, crushed
• Salt and freshly ground black pepper

Mix together the cheese, herbs, garlic and seasoning. Chill for at least 30 minutes to allow the flavours to develop.

Quark and Sun-dried Tomato Dressing

(SERVES 4)

• 150 ml/ ¼ pt/ 2/3 cup very low-fat quark
• 3 sun-dried tomatoes, drained and chopped
• 1 small garlic clove, crushed (optional)
• 5 ml/1 tsp tomato puree (paste)
• 10 ml/2 tsp chopped parsley
• Salt and freshly ground black pepper

Mix the quark with the tomatoes, garlic, if using, tomato puree, parsley and salt and pepper to taste. Beat well and chill for at least 30 minutes to allow the flavors to develop.

Blue Cheese Dressing

(SERVES 4)

• 100 ml/ 3 ½ fl oz/ 6 ½ tbsp very low-fat plain yoghurt
• 50 g/2 oz/ ½ cup blue cheese, crumbled
• 15 ml/1 tbsp chopped parsley
• Salt and freshly ground black pepper

Beat the yoghurt with the cheese until smooth (or puree in a blender if liked). Stir in the parsley and salt and pepper to taste.

Yoghurt and Chive Dressing

(SERVES 4)

• 150 ml/ ¼ cup very low-fat plain yoghurt
• 30 ml/2 tbsp snipped chives
• A pinch of cayenne
• Salt and freshly ground black pepper

Mix the yoghurt with the chives, cayenne and salt and pepper to taste. Chill for at least 30 minutes before serving.