Recipe: Fat-Free Fig, Prune and Balsamic Vinegar Dressing

Looking for a dressing that’s different and still kind to your waistline — and your heart? Try this flavorful fat-free version, which uses two fruits for flavor and texture. You won’t miss the fat at all.

Allergen warning: This recipe contains ingredients that may cause allergic reactions in some people. Change this recipe as needed if you have allergies to certain foods.

Ingredients

3 dried prunes
½ cup fresh figs, cut in quarters — about 2 figs
¾ cup water
½ cup balsamic vinegar — 3 or 4 leaf quality
1 teaspoon dijon mustard
1 teaspoon garlic, minced
½ teaspoon salt
¼ teaspoon black pepper

Directions

1. Place prunes, figs and water in sauce pan, simmer until 3 tablespoons of water remains.
2. In a food processor, add plums, figs, reduced liquid and remaining ingredients pulsing until smooth.

Chef’s notes

• If reduced water is less than 3 tablespoons, add more water to equal 3 tablespoons.
• If fresh figs are not available, substitute 3 dried figs.
• Remember that recipes are never set in stone. As long as you stay within your recommended health guidelines, feel
  free to alter the ingredients to your taste, budget and pantry.

Nutritional analysis per serving

Calories 60
Saturated fat: 0g
Sugars 10g
Sodium 160 mg
Total fiber 1g
Protein 0g
Carbohydrate 15g
Cholesterol 0 mg