Ingredients:
- 14.5 oz can of diced tomatoes
- 1 1/2 cups V8 juice or vegetable juice cocktail (low Sodium, of course)
- 1 cup buttermilk
- 1 tsp of dried basil
- 1 tsp of dried oregano
- 1/4 tsp ground black pepper
Place the tomatoes, V8 Jucie or Vegetable juice cocktail juice, buttermilk, basil, oregano and pepper in a blender or food processor and process until smooth. Refrigerate for at least 1 hour before serving.
Makes 4 Servings
WW Points Value: 1
This recipe is from the South Beach Diet Cookbook. I made changes to it because I wanted to try something new. The recipe calls for 4 plum tomatoes but a 14 1/2 oz. can will work just as well. I also added oregano for more flavor.
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