Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cups | Broccoli, chopped |
1 tablespoon | Vegetable oil |
1 each | Garlic clove |
½ each | Onion, chopped |
¼ pounds | Mushrooms, chopped |
¾ cup | Cottage cheese, low fat |
¼ cup | Yogurt, low fat plain |
1 pinch | Salt, pepper |
Cook broccoli just until tender-crisp, (3 minutes). Drain and put under cold water. In nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender. Set aside.
In blender, combine cottage cheese and yogurt; season with salt and pepper to taste. Process just until mixed. Cover and refrigerate.
Makes 2½ cups. Per T: 12 cal; ½ g fat; 0 cholesterol; 22 mg salt.