Makes 1 - 1 1/4 cups (depending on how much milk used)

1/2 cup light mayonnaise (We used Hellman's Light)
1/4 - 1/2 cup skim milk
2 tablespoons parmesan cheese
2 tablespoons lemon juice
2 teaspoons dijon mustard
1 teaspoon Worcestershire sauce
1/8 - 1/4 teaspoon garlic powder

Whisk all together until smooth. Store in refrigerator.

Per Serving (per tablespoon using 1/2 cup milk - makes 22 tablespoons): 18 Calories; 2g Fat (72.4% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Per Serving (per tablespoon using 1/4 cup milk - makes 16 tablespoons): 24 Calories; 2g Fat (76.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 91mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

COOK'S NOTE: I like my dressings on the thin side, but know that many like their dressing thick, so start thick and thin to the consistancy you like. Same with the garlic powder. Start light with 1/8 teaspoons and add more after tasting.