Waring Pro DHR30 - Manual (Page 17)

16
“Sun”-Dried Tomato Basil Spread
10 servings, ¼ cup each
10 Roma tomatoes, all close in size
8 ounces ¹/
3
-less-fat cream cheese
½ cup light mayonnaise
¾ cup light sour cream
1 fresh garlic clove, crushed
¼ cup fresh grated Parmesan cheese
2 tablespoons chopped fresh basil
2 scallions, light to dark green, chopped
salt and pepper, to taste
Quarter the tomatoes and place on racks, cut side up. Cover and dehydrate on medium
for 15 hours or until dry and leathery. It may be necessary to rotate the racks during
drying. Chop the dehydrated tomatoes into smaller pieces. Combine tomatoes, cream
cheese, and mayonnaise in a food processor until the tomatoes are incorporated and it
becomes a consistent mixture. Move the tomato mixture to a large bowl. Stir in sour
cream, garlic, Parmesan, basil, scallions, and salt and pepper. Serve with your favorite
bread or crackers.
Nutritional information per serving:
Calories 124 • carb. 6g • pro. 4g • fat 10g • sat. fat 4g
• chol. 18mg • sod. 320mg • calc. 83mg • fiber 1g
Yogurt Roll-Ups
Makes 2 roll-ups
1 8-ounce cup vanilla yogurt, your favorite brand
2 tablespoons jam, your favorite flavor
Combine yogurt and jam. Using a rubber spatula, spread the yogurt in an even, thin
layer on the fruit roll-up sheet. Place the sheet on a rack. Cover and dehydrate on high
for 5 hours, or until the yogurt is no longer gooey throughout. Peel leather from sheet
and cut in half. The leather may be rolled up in plastic wrap and stored at room
temperature for later use.
*Fruited yogurt can be substituted for vanilla, but fruit chunks are not easily spread
evenly.
Nutritional information per half sheet roll-up:
Calories 152 • carb. 29g • pro. 6g • fat 1g • sat. fat 1g
• chol. 6mg • sod. 81mg • calc. 198mg • fiber 0g