| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Diabetic, Condiments |
24 |
servings |
INGREDIENTS
| 1 |
c |
Part-skim ricotta cheese |
| 1/2 |
c |
Nonfat plain yogurt |
| 2 |
tb |
Low-fat mayonnaise |
| 1 |
tb |
Lime juice |
| 1 |
ts |
Chopped fresh basil |
|
|
Or dill or cilantro |
INSTRUCTIONS
Smooth and creamy for a baked potato or any vegetable!
1. Puree all ingredients in a blender until smooth.
Makes 1 1/2 cups. per tablespoon: 21cals, 1.2g fat (53% cff)
Robyn Webb (book Unknown) http://www.robynwebb.com/recipes/recipes.html
Recipe by: Robyn Webb (1997)
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Jan 21,
1999, converted by MM_Buster v2.0l.
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