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Basil Cream


3/4 cup tightly packed fresh basil leaves
1/4 cup nonfat plain yogurt
1/2 clove garlic
--crushed and peeled
1 1/2 teaspoons olive oil
salt & freshly ground black pepper; to taste

In a blender, puree basil, yogurt and garlic until smooth. With the motor running, slowly add oil until blended. Season with salt and pepper. (The cream will keep in the refrigerator for up to 8 hours.)


15 calories per tablespoon; 1 gram protein; 1 gram fat (0.1 gram saturated fat); 1 gram carbohydrate; 10 mg sodium; 0 mg cholesterol; 0 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, October 1997

Yield: 8 servings

Preparation Time: 0:00

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