Yield: 4 Servings
|2 cups||Nonfat cottage cheese|
|3 tablespoons||Freshly grated Parmesan|
|2 tablespoons||Butter Buds=AE powdered|
|\N \N||Butter substitute -- or|
½ cup evaporated skim milk ½ teaspoon chicken bouillon ½ teaspoon dried basil ¼ teaspoon freshly ground black pepper cayenne ~- to taste
Combine all ingredients in container of an electric blender; process until smooth, stopping once to scrape down sides. Pour into a small saucepan; cook sauce over low heat, stirring constantly, until thoroughly heated.
Per serving (3½ oz): Calories 86 (8% from fat), Fat 0.8g (0.6g saturated)= , Cholesterol 6mg, Sodium 495 mg, Carbohydrate 6.8g, Fiber 0g, Protein 13.1g.
NOTE: The above nutrition information was based on this recipe making 6 servings, but in reality normal humans won't be able to get more than 4 main-course servings out of this at best.
Recipe By : ??? (posted by HS.Roch811sd@...) From: Ladies Home Journal- August 1991