Asian Peanut Dip

Serve this dip with crudités or as a spread for grownup peanut butter sandwiches made with thick slices of whole-wheat country bread, grated carrots, sliced cucmbers, and lettuce. When buying peanut butter, be sure to choose the kind labeled "natural." Since it's not hydrogenated, it won't be as creamy as regular peanut butter, but it also doesn't have the trans fatty acids. Instead, it's high in monounsaturated fat.

Yield: 1 cup (serving size: 2 tablespoons)

Ingredients

• 1/2  cup  natural-style peanut butter (such as Smucker's)
• 1/3  cup  reduced-fat firm silken tofu
• 3  tablespoons  light brown sugar
• 2  tablespoons  fresh lime juice
• 2  tablespoons  low-sodium soy sauce
• 1/2  to 3/4 teaspoon crushed red pepper
• 2  garlic cloves, crushed

Preparation

Place all ingredients in a blender, and process until smooth, scraping sides. Store in an airtight container in refrigerator up to 2 days.

Nutritional Information

Calories:

122 (57% from fat)

Fat:

7.7g (sat 1.5g,mono 3.8g,poly 2.5g)

Protein:

5.4g

Carbohydrate:

7.4g

Fiber:

0.5g

Cholesterol:

0.0mg

Iron:

0.4mg

Sodium:

131mg

Calcium:

19mg