PINK CHIFFON FAT-FREE SALAD DRESSING
Welcome to the new face of dressings. Not your ordinary look, taste or feel. This is a dressing that highlights and enhances wherever it is used. Neither the taste nor the texture, however, is as guilty as it looks! Experience its innocence! We’re not chopping down trees here, we’re just picking the ripe fruit!
Makes almost 3 cups
1-1/3 c. fresh squeezed ruby grapefruit juice
1 c. white vinegar
1 c. filtered water
1/4 c. Monk Fruit In The Raw Zero Calorie Sweetener powder
1 t. salt
1 t. guar gum powder
1 t. xanthan gum powder
In blender container place grapefruit juice, vinegar, water, Monk Fruit powder and salt. Blend on high speed till well-blended.
Add guar gum and xanthan gum. Using spoon, quickly submerge into liquid just under the surface. Now replace cover and blend on low, then high speed till blended, thickened and smooth.
Let the dressing set for about 15 minutes, or more, then come back and blend again till thick and smooth. Adjust for salt.
Transfer to covered containers and refrigerate till cold and ready to use.
Notes: Added fat/oil would just upset the delicate yet staunch nature of this foamy gel dressing.
The sweet from the Monk Fruit powder is barely discernible, however, it smooths the acid from the grapefruit and vinegar just enough. Use more if you like, or use regular sugar if you like.
When serving on anything, I found that a light sprinkle of smoked paprika takes it to a different place.