Ingredients: 1 head garlic 4 sun-dried tomatoes, not packed in oil 1 cup nonfat yogurt cheese, (strained yogurt) 1/2 teaspoon maple syrup 2 tablespoons fresh basil, chopped 1/2 teaspoon red pepper flakes 1/4 teaspoon sea salt, freshly ground loaf of Italian bread, sliced; optional

Recipe Info Category: Diabetic Rating: 5 Contributor: Austen Logan

Wrap the garlic head in aluminum foil and bake in a preheated 375F oven for 35 minutes. Remove the foil and press the baked garlic until all the flesh squeezes out. You should have 1 heaping tablespoon of puree.

Bring the sun-dried tomatoes to a boil in a small amount of water. Let sit for 15 minutes, then drain on paper towels. Chop finely when dried.

Combine all the ingredients except the bread with a wire whisk. Allow to sit for at least 30 minutes.If using the bread, lightly toast the slices on a baking sheet at 325F for 15 minutes.

Per serving: 88 Calories; 1g Fat (8% calories from fat); 5g Protein; 18g Carbohydrate; 1mg Cholesterol; 646mg Sodium
Food Exchanges: 1 Starch/Bread

NOTE:
Serve with the toasted slices. Also makes a tasty vegetable dip, sandwich spread, or dressing for baked potatoes.