Just made this one up last night:
1/2 c yogurt, plain, nonfat
1/4 c red salsa, no sugar added
1 chile serrano (or 1/2 jalapeno)
6-10 packets of Splenda (or rounded tsp), to taste
In a food prep, mince the pepper (sans seeds), add the rest and blend until smooth. Refrigerate for up to a week.
Serving size: 3 T
Servings: 4
Macro: 21 kcal from Protein 2 g, Carbohyrdates 3 g (.5 g Fiber), Fat 0 g
This sauce was great for a burrito I made with a low-carb (high-protein) tortilla, grilled chicken breast, and roasted vegetables. It was hot and sweet, like my wife
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