| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | 1 | Servings | ||
INGREDIENTS
| 6 | Garlic cloves; peeled, halved | |
| 1/2 | ts | Salt |
| 12 | Oil-packed sun-dried tomatoes; drained, patted dry, chopped | |
| 2 | c | Nonfat cottage cheese |
| 2/3 | c | Plain nonfat yogurt |
| 1/2 | c | Low-fat mayonnaise |
| Assorted fresh vegetables |
INSTRUCTIONS
Place garlic on cutting board. Sprinkle with 1/2 teaspoon salt. Using flat side of knife, crush garlic. Add sun-dried tomatoes; mince to coarse paste. Puree cottage cheese in processor. Add yogurt and mayonnaise and blend well. Add garlic paste; process to blend. Season with salt. (Can be made 1 day ahead. Chill.) Serve aioli with vegetables. 20 Servings Per Serving (Aioli Only): calories, 47; total fat, 2 g; saturated fat, 0 g; cholesterol, 3 mg Bon Appétit Posted to recipelu-digest by Sandy <[email protected]> on Feb 23, 1998
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