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Raising Cane’s Sauce:
Macros per 2 tbsp: 26Cal, 2gP, 2gC, 1gF (calculated using the Kalo app)
– ¾ cup (180g) 0% Greek yogurt (I used Oikos for their creamy texture and taste)
– ¼ cup light mayonnaise
– ¼ cup sugar-free ketchup
– 2 tsp Worcestershire sauce
– 1 tsp garlic powder
– ¼ tsp paprika
– ½ tsp black pepper
– ¼ tsp salt
– Optional: 1–2 tbsp water to thin
Garlic Parmesan Sauce:
Macros per 2 tbsp: 35Cal, 3gP, 2gC, 2gF (calculated using the Kalo app)
– ¾ cup (180g) 0% Greek yogurt (I used Oikos for their creamy texture and taste)
– ¼ cup light mayonnaise
– 2 tbsp grated light parmesan
– 1 tsp garlic powder
– ½ tbsp lemon juice
– 1 tsp Dijon mustard
– ½ tsp onion powder
– ½ tsp salt
– ¼ tsp black pepper
– ½ tsp Italian seasoning
Tartar Sauce:
Macros per 2 tbsp: 30Cal, 2gP, 2gC, 1gF (calculated using the Kalo app)
– ¾ cup (180g) 0% Greek yogurt (I used Oikos for their creamy texture and taste)
– ¼ cup light mayonnaise
– 1 tbsp pickle juice
– 1 tsp Dijon mustard
– ¼ tsp garlic powder
– ¼ tsp onion powder
– ½ tsp dried dill (or ½ tbsp freshly chopped dill for freshness)
– ¼ tsp salt
– Pinch of black pepper
Mix all ingredients in a bowl until smooth.
Store in the fridge for up to 1 week.
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