I've really enjoyed making salad dressings. They're so much better than most of
what is available prepared. I use purees to thicken it up. A can of artichokes
packed in water (palm hearts, too) work great and add a nice flavor. I have found
baby foods helpful in cooking fat-free. The variety of fruit purees really help
to diversify my baking. No reason they wouldn't work to help thicken dressing and
add flavor.
And of course there's always gum.....
Carma
------------------------------