Blue Cheese-Buttermilk Dressing

Yield: 1 1/2 cups (serving size: 1/4 cup)
Source: Complete Cooking Light Cookbook, p. 423
Comments from a PA Kitchen: I have now made this four times. Here's my 2 cents: I think it's best with ff sour cream instead of yogurt. I also like to cut back on the vinegar by 2/3. That is, I use 1 T. of vinegar instead of 3.


1/2 cup low-fat buttermilk
1/2 cup plain fat-free yogurt
3 tablespoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 cup thinly sliced green onions
1/2 cup (2 ounces) crumbled blue cheese


  1. Combine first 6 ingredients in a bowl; stir with a whisk until blended. Stir in onions and cheese.


Healthy Units: 1 per serving
CALORIES 61 (46% from fat); FAT 3.1g (satfat 2g, monofat 0.8g, polyfat 0.1g); PROTEIN 4g; CARBOHYDRATE 4.1g; FIBER 0.2g; CHOLESTEROL 7mg; IRON 0.2mg; SODIUM 354mg; CALCIUM 120mg;

Back to Recipes in Alpha Order
Back to Recipes by Type