When I made the dip I only made 1/2 the recipe because I was not sure I would like it and didn't want to waste a bunch of food. I will put the 1/2 in red if you choose to make just that amount, do what's listed is for the full recipe.
The original recipe used honey as the sweetener so you can do that if you want, but it won't be LC.
onion, sliced 1 1 small onion, sliced
cider vinegar 1 TBL cider vinegar
truvia 1 1/2 tsp truvia *or other sweetener*
Whisk together the remaining ingredients and stir in. Place pineapple preserves in a small saucepan. Heat over low heat, stirring, until preserves melt and mixture thickens slightly and is well blended
The mozzarella sticks without the marinara. This sauce starts with plain low fat Greek yogurt (which is still pretty gross, by the way), but then gets doctored up with lime juice, cilantro, garlic, and a little hot sauce
The results were even tastier zucchinisticks, and with honey mustard sauce, it is delightful. Dip zucchini in egg whites, shake in the bag to coat, gently press the bread crumbs into zucchini, and arrange, not touching, on the baking sheet
Well, here's what we did with a bunch of zucchiniand tomatoes. Zucchini Preserve. We made a big batch in a huge saucepan that we preserved into jars and will use throughout the winter in various recipes