3/4 cup tightly packed fresh basil leaves
1/4 cup nonfat plain yogurt
1/2 clove garlic crushed and peeled
1 1/2 tsp olive oil
salt & freshly ground black pepper, to taste


In a blender, puree basil, yogurt and garlic until smooth. With the motor running, slowly add oil until blended. Season with salt and pepper. (The cream will keep in the refrigerator for up to 8 hours.)
MAKES ABOUT 1/2 Cup.
calories per tablespoon; 1 gram protein; 1 gram fat (0.1 gram saturated fat); 1 gram carbohydrate; 10 mg sodium; 0 mg cholesterol; 0 grams fiber.
Busted by Gail Shermeyer