Broccoli with Caesar Dressing

Caesar dressing usually features a raw egg, along with plenty of oil.  To avoid
fat, not to mention potentially harmful bacteria, we based our version on
tofu thinned with chicken broth.  A bonus:  The tofu provides a boost of protein,
not pure fat.  It is also a good salad dressing for greens.  

Makes 4 servings

Ingredients

1 pound broccoli florets
3 ounces soft tofu
1/4 cup chicken or vegetable broth
2 anchovy fillets, or 1 teaspoon anchovy paste
1 garlic clove
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice

In a large pot of boiling water, cook the broccoli until just tender, about
4 minutes; drain.  Rinse under cold running water; drain thoroughly.  Transfer
to a large bowl.  In a food processor or blender, combine the tofu, broth,
anchovies, garlic, mustard and lemon juice; puree.  pour the dressing over
the broccoli; toss to coat.

POINTS:  1

PER SERVING: 68 Calories, 2 g Total Fat, 0 g Saturated Fat,
1 mg Cholesterol, 220 mg Sodium, 10 g Total Carbohydrate,
5 g Dietary Fiber, 7 g Protein, 94 mg Calcium