Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Nonfat Cottage Cheese |
¼ cup | Buttermilk |
¼ teaspoon | Salt |
¼ teaspoon | Black pepper |
¼ cup | Chopped scallions |
1 tablespoon | Cider vinegar; or white |
½ teaspoon | Dried dill |
½ teaspoon | Dijon mustard |
Puree all ingredients in blender or food processor until smooth. Taste. You can add more mustard if you want. Chill.
Makes 1 cup.
Serve with cut-up veggies.
Adapted from ``Moosewood Restaurant Low-Fat Favorites'' (Clarkson Potter Publishers).
Posted: Mon Nov 25 05:05:01 PST 1996 in the San Jose Mercury. Copied with permission.
Posted to Digest eat-lf.v096.n228 Date: Mon, 25 Nov 1996 13:09:33 -0800 From: Reggie Dwork <reggie@...> NOTES : Cal 119⅖, Vat 0.7g, Carb 9.5g, Fib 0.9g, Pro 20.8g, Sod 654mg, CFF 5⅕%.