INGREDIENTS

INSTRUCTIONS

These are some cool ideas for using cottage cheese I found ages ago  in
a magazine.  Pasta Alfredo:  Blend until smooth:  one part skim milk to
four parts  cottage cheese, some grated Parmesan, a little fresh dill,
nutmeg and  black pepper.  Toss with hot whole-wheat pasta.  Salad
dressing:  2 tablespoons cottage cheese, 2 teaspoons oil, 2  teaspoons
apple-cider vinegar, 1 teaspoon lemon juice, 1/4 teaspoon  oregano, a
dash of garlic powder.  Whipped-Cream substitute:  Whip at high speed 1
cup cottage cheese  with 2 tablespoons any kind of unsweetened frozen
fruit-juice  concentrate until peaks form. Serve immediately. (My
favourites are  pineapple or lemon concentrate.  )  Sour cream
taste-alike:  In blender, process 1/2 cup buttermilk,  yogurt or skim
milk with 1 tablespoon fresh lemon juice. Gradually  blend in 1 cup
cottage cheese until consistency is right. (I find the  yogurt works
best for this.  )  Low-calorie cream:  Blend together equal parts
low-fat cottage cheese  and vanilla yogurt.  Even lower in calories:
Use plain yogurt,  vanilla extract, and Sweet `N Low (or equivalent).
Refrigerate at  least 8 hours before using.  Serve over fruit.
Imitation cream cheese:  Blend 1 cup low-fat cottage cheese and 1/4
cup plain yogurt; add a teaspoon or more of skim milk, as needed, for
cream-cheese consistency.  I keep mucking around with amounts and
seasonings and have ended up  with some really strange-looking
concoctions. If anyone has any other  suggestions or methods, please
share!  Recipe By     : Lee Krone <LKRONE@MCCARTHY.  CA>  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 290.7mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g