Yield: 1 Servings
|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.