Easy Peanut Sauce
Jun 20, 2008 19:03:50 GMT -8
Post by barbogold on Jun 20, 2008 19:03:50 GMT -8
If you want to avoid the sugar in commercial peanut sauce, it's not that hard to make:
EASY PEANUT SAUCE
2 tablespoons natural peanut butter
2 tablespoons coconut milk
1 tablespoon lime juice
1 tablespoon soy sauce
1/8 teaspoon red Thai curry paste
1/8 teaspoon chili paste
2 teaspoons granular Splenda
Whisk everything in a small bowl until smooth and creamy. Serve as a dipping sauce for chicken or other meats. The sauce has the best consistency when served at once but it can be warmed in the microwave if done gently and carefully to keep it from "breaking". You will have to whisk it well afterward. I recommend letting it come to room temperature after being chilled rather than warming it.
Makes about 6 tablespoons
Per Tablespoon: 44 Calories; 4g Fat; 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
Per 2 Tablespoons: 87 Calories; 7g Fat; 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
EASY PEANUT SAUCE
2 tablespoons natural peanut butter
2 tablespoons coconut milk
1 tablespoon lime juice
1 tablespoon soy sauce
1/8 teaspoon red Thai curry paste
1/8 teaspoon chili paste
2 teaspoons granular Splenda
Whisk everything in a small bowl until smooth and creamy. Serve as a dipping sauce for chicken or other meats. The sauce has the best consistency when served at once but it can be warmed in the microwave if done gently and carefully to keep it from "breaking". You will have to whisk it well afterward. I recommend letting it come to room temperature after being chilled rather than warming it.
Makes about 6 tablespoons
Per Tablespoon: 44 Calories; 4g Fat; 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
Per 2 Tablespoons: 87 Calories; 7g Fat; 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs