LOW CALORIE MAYONNAISE SUBSTITUTE RECIPES

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LOW CAL MAYONNAISE RECIPE - FOOD.COM



Low Cal Mayonnaise Recipe - Food.com image

This recipe is for mayonnaise using gelatin instead of oil. Its basically fat free and only has 12 cals per tablespoon versus 100 calories for the real thing. I haven't tried this one yet, but it looks interesting.

Total Time 15 minutes

Prep Time 15 minutes

Yield 1 cup, 10 serving(s)

Number Of Ingredients 7

1 teaspoon unflavored gelatin
3/4 cup milk, divided
1 egg yolk
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 dash hot pepper sauce

Steps:

  • Soften gelatin in 1/4 cup cold milk.
  • Add 1/2 cup hot milk and stir until gelatin is dissolved.
  • Beat egg yolk lightly with vinegar, salt, mustard, and hot pepper sauce.
  • Stir into milk mixture.
  • Chill until mixture begins to thicken, then whip with a rotary beater. Store in refrigerator.

Nutrition Facts : Calories 18.1, FatContent 1.1, SaturatedFatContent 0.6, CholesterolContent 21.4, SodiumContent 127.2, CarbohydrateContent 0.9, FiberContent 0, SugarContent 0, ProteinContent 1.1

MAYONNAISE MADE WITH GREEK YOGURT | RECIPE - RACHAEL RAY SHOW



Mayonnaise Made With Greek Yogurt | Recipe - Rachael Ray Show image

A healthy twist on mayo — using Greek yogurt.

Provided by Rocco DiSpirito

Number Of Ingredients 6

6 tablespoons white vinegar
4 tablespoons cornstarch
One 17.6-ounce container Greek yogurt
3 tablespoons Dijon mustard
1 teaspoon salt
Packets (14g) calorie-free sweetener

Steps:

  • In a small bowl, whisk the vinegar into the cornstarch
  • Whisk 2/3 cup of the yogurt into the vinegar mixture
  • Pour the yogurt and vinegar mixture into a small saucepan and cook over high heat, whisking constantly, until it comes to a boil
  • (The yogurt mixture will thicken very quickly
  • ) When it is very thick, scrape it into the bowl of a food processor
  • Blend the yogurt mixture for about 1 minute
  • Turn off the food processor and scrape down the sides of the bowl
  • Continue to blend the yogurt mixture until it is slightly cool and very smooth, about 3 more minutes
  • Add the remaining yogurt, mustard, sweetener, and salt to the mixture
  • Blend for another minute
  • Scrape down the sides of the bowl and blend for 30 more seconds
  • Pour the mayonnaise into a plastic container
  • Cover tightly and place in the refrigerator until it is cold and firm, about 2 hours
  • The mayonnaise can be stored in the refrigerator for up to 1 week

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