Instructions: In 5-cup blender container place all ingredients. Cover; blend at high speed 30 seconds. Scrape down sides of container; blend 1 minute longer or until smooth. Cover; refrigerate for up to 1 week. Use in dips, spreads,
salad dressings and baked goods.

Yield 2 cups.

NOTES : Low fat cooking need not be dry, boring and flavorless. Our secret ingredient in the moist muffins, creamy salad dressing and great brownies in this book is an easy-to make-and store blend of just three ingredients.Use Creamy Blend #I when a smoother, more fluid mixture is preferred; use Creamy Blend #2 when cutting fat is most important.

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