| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Garlic cloves; peeled, halved |
| 1/2 |
ts |
Salt |
| 12 |
|
Oil-packed sun-dried tomatoes; drained, patted dry, chopped |
| 2 |
c |
Nonfat cottage cheese |
| 2/3 |
c |
Plain nonfat yogurt |
| 1/2 |
c |
Low-fat mayonnaise |
|
|
Assorted fresh vegetables |
INSTRUCTIONS
Place garlic on cutting board. Sprinkle with 1/2 teaspoon salt. Using flat
side of knife, crush garlic. Add sun-dried tomatoes; mince to coarse paste.
Puree cottage cheese in processor. Add yogurt and mayonnaise and blend
well. Add garlic paste; process to blend. Season with salt. (Can be made 1
day ahead. Chill.)
Serve aioli with vegetables.
20 Servings
Per Serving (Aioli Only): calories, 47; total fat, 2 g; saturated fat, 0 g;
cholesterol, 3 mg
Bon Appétit
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 23, 1998
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