| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Canadian |
Dips |
2 |
Servings |
INGREDIENTS
| 1 |
|
Pkg.(10 oz) spinach |
| 1 |
c |
Low-fat cottage cheese |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Low-fat plain yogurt |
| 1/2 |
c |
Chopped fresh parsley |
| 1/4 |
c |
Chopped green onion |
| 1 |
ts |
Salt |
INSTRUCTIONS
Trim stems and coarse leaves from spinach. Rinse well; cook, covered,over
medium-high heat, in water clinging to leaves, 3 to 4 minutes or just until
wilted. Drain, squeeze out excess moisture and chop coarsely.
In blender or food processor, process cottage cheese with lemon juice until
blended. Add spinach, yogurt, parsley, onion, salt, and pepper to taste;
process just until mixed. Cover and refrigerate for at least 4 hours or
overnight to blend flavors. Makes 2 1/4 cups.
Per 1 Tbsp serving: 10 calories, no fat, 1 mg cholesterol, 96 mg sodium,1 g
protein and 1 g carbohydrate.
Source: Canadian Living Magazine, March 1988.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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