Thursday, April 23, 2015

Keep Your Skin Looking Younger: Edamame-Ginger Dip

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Ingredients: Edamame-Ginger Dip

 eight ounces frozen shelled edamame
 1/4 cup water
 two tablespoons reduced-sodium soy
 one tablespoon minced recent ginger
 one tablespoon rice vinegar
 one tablespoon paste
 one clove garlic
 1/8 teaspoon salt
 Hot Poivrade to style

Preparation: Edamame-Ginger Dip

Cook edamame in line with package directions.
Puree the au gratin edamame, water, soy sauce, ginger, vinegar, tahini, garlic, salt and sauce during a kitchen appliance till sleek. Chill for one hour before serving.

Tips & Notes

Create Ahead Tip: cowl and refrigerate for up to five days.


Per serving: seventy calories; three g fat (0 g Sabbatum, one g mono); zero mg cholesterol; half dozen g carbohydrates; zero g further sugars; five g protein; two g fiber; 196 mg sodium; thirty one mg K.

Carbohydrate Servings: 1/2

Exchanges: 1/2 fat, 1/2 starch
reate Ahead Tip: cowl and refrigerate for up to five days.


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