Yield: 16 servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Nonfat cottage cheese |
| ⅓ cup | Plain nonfat yogurt |
Combine the cottage cheese and yogurt in a food processor fitted with the steel blade and blend until completely smooth. Transfer to a jar or container and store in the refrigerator.
Notes: MAKES 1 CUP.
ADVANCE PREPARATION: Check the sell-by dates on the cottage cheese and yogurt; your fromage blanc will last the same amount of time in the refrigerator.
PER 1 TABLESPOON: 10 Calories; 0 g fat (trace). 1 mg chol.
>From PROVENCAL LIGHT, by Martha Rose Shulman (Bantam, 1994). >Edited by Pat Hanneman 3/98
Posted to elf by Ellen C. <ellen@...> Per serving: 8 Calories; less than one gram Fat (1% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 29mg Sodium NOTES : Fromage blanc is a fermented milk product. It's thicker and less acidic than yogurt, and is very useful as a substitute for cream, sour cream, or creme fraiche in sauces, toppings, and spreads. In France, fromage blanc is made in high, medium and nonfat versions. I dream of the day this product will be marketed in the United States, but while we're all waiting, here is a substitute, made by blending 2 parts nonfat cottage cheese with 1 part nonfat yogurt.
Recipe by: PROVENCAL LIGHT, by Martha Rose Shulman Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Jul 7, 1999, converted by MM_Buster v2.0l.