Creamy Raspberry Vinaigrette 4 Ww Smartpoints Per 3 Oz Servi Recipes

CREAMY RASPBERRY VINAIGRETTE

Steps:

• Puree berries in food processor or blender.
• Press puree through a fine sieve with the back of a wooden spoon.
• You need at least 3/4 cup of puree.
• Add vinegar and sugar to blender; blend until smooth.
• With blender running, slowly add oil, then slowly add half and half.
• Return berry puree to blender and mix well.
• Refrigerate until ready to serve, then shake well.

CREAMY RASPBERRY VINAIGRETTE - 4 WW SMARTPOINTS PER 3 OZ. SERVI

Steps:

• Place all ingredients in blender and blend until smooth.
• Store in airtight container in the fridge for up to 2 weeks.
• Yields approximately 6 - 3 oz servings (by weight).

ENGLISH FLAPJACK

Steps:

• Melt butter in saucepan over very gentle heat.Mix in the sugar, oats and salt.Stir well and turn mixture into greased swiss roll tin and press lightly together.
• Smooth top surface with the back of a metal spoon and bake at 190C for 30-35 mins in centre of oven.
• When golden brown remove from oven and allow to cool for a few minutes before cutting into square slices.
• Cool completely before serving.

RUBY TUESDAY'S CREAMY RASPBERRY VINAIGRETTE DRESSING

Steps:

• Add all ingredients to a blender and blend until thoroughly mixed and creamy.
• Refrigerate until serving time.

WEIGHTWATCHERS RASPBERRY VINAIGRETTE

Steps:

• Combine all ingredients into blender and blend until smooth. Done! Adjust salt, pepper, and sugar to taste. Goes great on a summery salad, or one with oranges and apples!

CREAMY MUSTARD VINAIGRETTE BY INA GARTEN (BAREFOOT CONTESSA)

Steps:

• In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper (and egg yolk if using).
• While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Toss salad with enough dressing to moisten and serve immediately.