| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Low fat, Sauce/dress |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Cottage Cheese; Lowfat, Or Light Sour Cream |
| 1/4 |
c |
Plain Low-Fat Yogurt |
| 1/4 |
ts |
Dijon Mustard |
| 1 |
tb |
Fresh Oregano; Chopped, Or 1/4 Teaspoon Dried Oregano |
| 1 |
tb |
Fresh Basil; Chopped, Or 1/4 Teaspoon Dried Basil |
|
|
Salt; To Taste |
|
|
Fresh Ground Black Pepper; To Taste |
INSTRUCTIONS
1. In a blender or food processor, process cottage cheese until smooth. Add
yogurt, mustard, oregano and basil. Add salt and pepper to taste; process
to mix.
2. Cover and refrigerate for 4 hours or up to 3 days.
Makes 1/2 cup, 4 2-tablespoon servings.
Serving Ideas : Use on pasta salads, vegetable salads and lettuce salads.
NOTES : The flavours develop upon standing, so if using the dressing
immediately, double the quantities of mustard, basil and oregano.
Recipe by: Anne Lindsay, The Lighthearted Cookbook, p. 66
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Oct 2,
1998, converted by MM_Buster v2.0l.
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