Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Recipe by Cooking Light March 2010

Gallery

Recipe Summary test

Yield:
1 cup plus 2 tablespoons (serving size: 1 tablespoon)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a blender; process until blended. Add poppy seeds; pulse once. Cover and refrigerate.

    Advertisement

Nutrition Facts

17 calories; fat 1.2g; saturated fat 0.1g; mono fat 0.7g; poly fat 0.4g; carbohydrates 1.7g; sodium 7mg; calcium 1mg.
Advertisement