Yield: 24 servings
Measure | Ingredient |
---|---|
1 cup | Part-skim ricotta cheese |
½ cup | Nonfat plain yogurt |
2 tablespoons | Low-fat mayonnaise |
1 tablespoon | Lime juice |
1 teaspoon | Chopped fresh basil |
\N \N | Or dill or cilantro |
Smooth and creamy for a baked potato or any vegetable! 1. Puree all ingredients in a blender until smooth.
Makes 1½ cups. per tablespoon: 21cals, 1.2g fat (53% cff) Robyn Webb (book Unknown)
Recipe by: Robyn Webb (1997)
Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Jan 21, 1999, converted by MM_Buster v2.0l.