Cooking in the Lite

People seem to miss BBQ sauce when they are avoiding sugar. This recipe is full of lycopene and vitamins. It’s a wonderful marinade for poultry, meat, fish, and even tofu.

• 1 can Tomato sauce, organic or homemade
• 3 large Peaches, peeled and diced
• 1/4 cup Onion, finely minced (I like the sweetness of a red onion)
• 1 clove Garlic, minced
• 1/2 cup Sesame seed oil
• 1/2 cup Apple Cider Vinegar
• 3/4 cup Splenda (the loose type - not the packets)
• 3 packets Stevia
• 2 tsp Sea salt
• 2 tsp ground Mustard
• 2 tsp Paprika
• 1/2 tsp Pepper (I like fresh ground)
• 1/4 tsp Ginger, ground
• 1/2 tsp Herbs de Provence
• 1/4 tsp Ginger
• 1 tbs Worcestershire sauce
• 1 tbs Maple Extract, organic
• 1 tbs Chives, chopped
• 1 tbs arrowroot, divided equally

Place all ingredients except the arrowroot in a large saucepan
Cook over medium high until it boils
Reduce heat to medium low and simmer for five minutes
Remove from stove and allow to cool
When cool, pour half the mixture into a blender
Add half the arrow root
Liquify until smooth
Pour the liquified ingredients into a sealable container
Liquify the remaining half of the ingredients, including arrowroot
Pour it into the container

Special Note:
Never use hot liquids in a blender as even small amounts may cause the lid of the blender to lift. This could result in scalding or burns

Return to Cooking in the Lite Cook Book