| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Broccoli, Chopped |
| 1/4 | lb | Mushrooms, Chopped |
| 1 | T | Vegetable Oil |
| 3/4 | c | Cottage Cheese, Low Fat |
| 1 | Garlic Clove | |
| 1/4 | c | Yogurt, Low Fat Plain |
| 1/2 | Onion, Chopped | |
| 1 | pn | Salt And Pepper To Taste |
INSTRUCTIONS
Cook broccoli just until tender-crisp, (3 minutes). Drain and put under cold water. In nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender. Set aside. In blender, combine cottage cheese and yogurt; season with salt and pepper to taste. Process just until mixed. Cover and refrigerate. Makes 2-1/2 cups. Posted to recipelu-digest by "bunny" <layla696@ix.netcom.com> on Feb 28, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 378
Calories From Fat: 155
Total Fat: 17.6g
Cholesterol: 10.5mg
Sodium: 779.2mg
Potassium: 1213.3mg
Carbohydrates: 26.8g
Fiber: 2.2g
Sugar: 13.8g
Protein: 32.8g