| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Broccoli; Chopped |
| 1/4 |
lb |
Mushrooms; Chopped |
| 1 |
tb |
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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