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Honey Mustard Dressing
Servings = 8 | Serving size =2 Tablespoons
This recipe can be multiplied by 2,3.
This recipe keeps well for about a week in the refrigerator.
| 1 cup | fat-free sour cream |
| 1 Tbsp | coarse ground mustard |
| 2 Tbsp | honey |
| 1/2 tsp | dried tarragon |
| 2 Tbsp | tarragon vinegar |
| 1/4 cup | 2% milk |
| 1/4 tsp | ground black pepper |
Mix all ingredients. If the dressing is too thick add a small amount of milk to thin.
Chill for at least an hour.
Nutrition Facts
Serving size: 2 Tablespoons | Servings 8
Calories 52 | Calories from Fat 6
Amount Per Serving (% Daily Value)
Total Fat 1g (1%) | Saturated Fat 0g (0%)
Monounsaturated Fat 0g | Trans Fat 0g
Cholesterol 3 mg (1 %) | Sodium 49 mg (2 %)
Total Carbohydrates 10g (3%) | Sugars 7g
Dietary Fiber 0g (0%) | Protein 2g
Vitamin A 4% | Vitamin C 1 % | Calcium 6% | Iron 1%
Vitamin K 0 mcg | Potassium 94 mg | Magnesium 3 mg
"The only reason for being a bee that I know of is making honey... and the only reason for making honey is so I can eat it."
-Winnie the Pooh, Well known bear
The refrigerator light goes on...
This is a good example of where I like to use fat-free sour cream. It adds the tartness and creaminess of sour cream without the fat and calories. On a baked potato, fat-free sour cream is pretty lousy, but with the enhancing texture of the honey and milk paired with the mustard, you can't tell the difference.