Yield: 4 servings
Measure | Ingredient |
---|---|
2 cups | Medium broccoli florets |
2 cups | Medium cauliflower florets |
2 larges | Carrots; cut |
\N \N | Into half-inch slices |
½ pounds | Asparagus; trimmed |
2 mediums | Zucchini; cut |
\N \N | Into one-inch slices |
2 \N | Yellow squash; cut |
\N \N | Into one-inch slices |
2 cups | Lowfat cottage cheese |
2 \N | Lemons; halved |
Stir-fry vegetables individually until just tender but crisp; chill. Divide vegetables, cottage cheese and lemons onto four plates. Makes 4 servings of 188 calories each. (about 2 g fat) Rancho La Puerta - Located 35 miles southeast of San Diego see for information, cookbook and reservations.
Recipe from July 11, 1998
NOTES :
Recipe by: Bill Wavrin, Chef, Rancho La Puerta, Nr San Diego, CA Converted by MM_Buster v2.0l.