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Revised recipe uses cornstarch, not oil, and reduces calories
By Jeanne Jones
Published on Wednesday, Sep 26, 2007
DEAR JEANNE,
While vacationing in Hawaii, I tasted papaya-seed dressing for the first time. I looked for a bottle to bring home, but I was astonished at the amount of fat. I cannot find a low-fat version anywhere. I found this recipe, and I wondered whether you could reduce the fat. Summer M., Santa Barbara, Calif. PAPAYA-SEED DRESSING
1 cup sugar; 2 tsp. salt; 1 tsp. dry mustard; 1 cup vinegar; 1 small onion; 2 cups oil; and 3 tbsp. papaya seeds.
In a food processor, chop up the onion and papaya seeds. Add the sugar, salt, dry mustard and vinegar. With the machine running, pour the oil in slowly. Dear Summer,
Papaya seeds have a peppery taste, and the combination of flavors in this recipe is delicious.
I tried several versions of this, and the last one tasted great, but looked a little different. Then I realized I had forgotten to add any oil at all and it tasted great without it! I used some cornstarch to thicken it instead of the oil.
This dressing would be great on fruit or lettuce salads, or a combination of both.
To obtain the seeds, just buy a papaya and cut it in half. The beautiful black seeds are right in the middle of the fruit, ready to be scooped out.
LOW-FAT PAPAYA-SEED DRESSING 1 tbsp. cornstarch 1/2 cup water 1/2 sweet onion (Maui, Walla Walla or Vidalia) 3 to 4 tbsp. fresh papaya seeds 11/2 tsp. dry mustard 1/2 tsp. salt 1/2 cup sugar 3/4 cup rice vinegar (or other mild vinegar) 1/4 cup water
Dissolve the cornstarch in 1/2 cup cold water. Place in microwave on high for 30 seconds. Remove and stir. Replace and cook another 30 seconds watching to make sure it boils. Remove and stir the thick, clear, gelatinous goo. Set aside to cool.
Place the onion in the food processor and mince. Add the papaya seeds and pulse once. Add the mustard, salt, sugar, vinegar and water. Pulse to combine. Add the cornstarch mixture and pulse again. Store, tightly covered, in the refrigerator.
Makes 2 cups.
Each 2-tablespoon serving contains about:
Original recipe 262 calories, 24 grams fat, no cholesterol, 237 milligrams sodium, 12 grams carbohydrate, trace of protein and trace of fiber.
Revised recipe 59 calories, negligible fat, negligible cholesterol, 135 milligrams sodium, 15 grams carbohydrate, negligible protein and negligible fiber.
Send your recipe for revision to:
Cook It Light
Akron Beacon Journal
P.O. Box 1212
La Jolla, CA 92038
Please include a stamped (58 cents), self-addressed envelope. You also can submit requests at http://www.jeannejones.com.
Jeanne Jones' column is distributed by King Features Syndicate.
DEAR JEANNE,
While vacationing in Hawaii, I tasted papaya-seed dressing for the first time. I looked for a bottle to bring home, but I was astonished at the amount of fat. I cannot find a low-fat version anywhere. I found this recipe, and I wondered whether you could reduce the fat. Summer M., Santa Barbara, Calif. PAPAYA-SEED DRESSING
1 cup sugar; 2 tsp. salt; 1 tsp. dry mustard; 1 cup vinegar; 1 small onion; 2 cups oil; and 3 tbsp. papaya seeds.
In a food processor, chop up the onion and papaya seeds. Add the sugar, salt, dry mustard and vinegar. With the machine running, pour the oil in slowly. Dear Summer,
Papaya seeds have a peppery taste, and the combination of flavors in this recipe is delicious.
I tried several versions of this, and the last one tasted great, but looked a little different. Then I realized I had forgotten to add any oil at all and it tasted great without it! I used some cornstarch to thicken it instead of the oil.
This dressing would be great on fruit or lettuce salads, or a combination of both.
To obtain the seeds, just buy a papaya and cut it in half. The beautiful black seeds are right in the middle of the fruit, ready to be scooped out.
LOW-FAT PAPAYA-SEED DRESSING 1 tbsp. cornstarch 1/2 cup water 1/2 sweet onion (Maui, Walla Walla or Vidalia) 3 to 4 tbsp. fresh papaya seeds 11/2 tsp. dry mustard 1/2 tsp. salt 1/2 cup sugar 3/4 cup rice vinegar (or other mild vinegar) 1/4 cup water
Dissolve the cornstarch in 1/2 cup cold water. Place in microwave on high for 30 seconds. Remove and stir. Replace and cook another 30 seconds watching to make sure it boils. Remove and stir the thick, clear, gelatinous goo. Set aside to cool.
Place the onion in the food processor and mince. Add the papaya seeds and pulse once. Add the mustard, salt, sugar, vinegar and water. Pulse to combine. Add the cornstarch mixture and pulse again. Store, tightly covered, in the refrigerator.
Makes 2 cups.
Each 2-tablespoon serving contains about:
Original recipe 262 calories, 24 grams fat, no cholesterol, 237 milligrams sodium, 12 grams carbohydrate, trace of protein and trace of fiber.
Revised recipe 59 calories, negligible fat, negligible cholesterol, 135 milligrams sodium, 15 grams carbohydrate, negligible protein and negligible fiber.
Send your recipe for revision to:
Cook It Light
Akron Beacon Journal
P.O. Box 1212
La Jolla, CA 92038
Please include a stamped (58 cents), self-addressed envelope. You also can submit requests at http://www.jeannejones.com.
Jeanne Jones' column is distributed by King Features Syndicate.
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