| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Low fat, Sauce | 4 | servings | |
INGREDIENTS
| 2 | c | Cottage cheese; 2% fat |
| 1/4 | c | Plain lowfat yogurt |
INSTRUCTIONS
Blend cottage cheese and yogurt in a food processor fitted with a metal blade until smooth and without lumps (a blender makes it too thin). Serve immediately, or store in the refrigerator up to 4 days, and use as needed. Use as topping for Creamy Baked Fish, as a replacement for mayonnaise in tuna salads, tossed with vegetables, spooned onto baked potatoes, and spiced up with garlic and onion powders, chives or parsley. NOTES : Formatted in MasterCook 4 by Ellen Pickett <ellen@qnetix.ca> 1999-January. Recipe by: The Best of Pantry (Harrowsmith), p. 96 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun 28, 1999, converted by MM_Buster v2.0l.
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