8
Serves
Preparation time: 10 minutes
Cooking time: 0 minutes
Tofu stretches the peanut butter in this spicy dip, reducing calories and giving it a velvety consistency. Serve with crudités or as a spread for grown-up peanut butter sandwiches, made with whole wheat bread, grated carrots, sliced cucumbers, and lettuce. The dip also can be used as a dressing for an Asian noodle salad.
1/2 cup natural-style peanut butter
1/3 cup low-fat, firm silken tofu
3 tablespoons firmly packed light brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice
1/2 to 3/4 teaspoon crushed red pepper
2 garlic cloves, crushed
Place all of the ingredients in a food processor and process until smooth and creamy, stopping once or twice to scrape down the sides of the workbowl. One serving is 2 tablespoons. The dip will keep, covered, in the refrigerator for up to 2 days.
Per serving: 120 calories, 5 g protein, 10 g carbohydrates, 1 g fiber, 7 g total fat, 2 g saturated fat, 216 mg sodium.