| 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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