WW Points: 1
4 whole garlic bulbs
2 teaspoons olive oil
1/4 teaspoon salt
Freshly-ground black pepper — to taste
1/4 teaspoon herb of choice
(oregano, rosemary, tarragon)
Preheat oven to 450 degrees. Cut the very tip off garlic bulbs and gently remove just the loose papery outer layers from the bulbs. Leave bulbs intact.
Place on end in small baking pan and drizzle with olive oil. Sprinkle with salt, pepper and herb of choice. Fill bottom of pan with water just until bulbs are about 1/4 covered. Seal pan with aluminum foil and bake for about 1 hour or until garlic bulbs are soft.
To serve: Break off clove and squeeze pulp. This substitutes nicely for garlic butter as a spread.
81 Calories; 2g Fat (25.5% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 140mg Sodium. Exchanges: 2 1/2 Vegetable; 1/2 Fat.
Source: Mayo Clinic’s Virtual Cookbook, provided by http://www.madsrecipes.com/