LIGHT STYLE : Herbs, Herbs, Herbs : Rancho Victorious

By ROSE DOSTI and DEBORAH KIDUSHIM-ALLEN

Jan. 30, 1992 12 AM PT

<i> This column is based on the newly revised "Light Style: The Low Fat, Low Cholesterol, Low Salt Way to Good Food and Good Health," by Dosti and Kidushim-Allen, a registered dietitian (HarperSanFrancisco: $14.95)</i>

The fresh herbs in this creamy, low-fat garlic ranch dressing distinguish it from the bottled brands. There are no preservatives or added salt, and it is low in cholesterol and fat. And there’s another bonus: The dressing is far lower in cost than its commercial counterpart.

CREAMY GARLIC DRESSING

1 1/4 cup low-fat plain yogurt

1/2 cup nonfat milk or evaporated nonfat milk

4 cloves garlic, minced

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

1 tablespoon chopped fresh oregano or 1 teaspoon dried crushed oregano

1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

1 tablespoon chopped sage or 1 teaspoon dried sage

1 tablespoon chopped fresh dill or 1 teaspoon dill weed

Combine yogurt, milk, garlic, basil, oregano, rosemary, sage and dill in blender container and blend until smooth. Makes about 1 3/4 cups.

Each 2 tablespoons serving contain about:

18 calories; 19 mg sodium; 1 mg cholesterol; trace fat; 2 grams carbohydrate; 1 gram protein; trace fiber; 19% calories from fat.