Yield: 1 Servings
|1 \N||Container; (16-oz) low-fat cottage cheese|
|1 \N||Container; (4-oz) light cream cheese|
|1½ teaspoon||Dried basil leaves|
|1 teaspoon||Dried oregano|
|⅛ teaspoon||Freshly ground black pepper|
|2 smalls||Zucchini; coarsely grated, (about 2 cups)|
|4 \N||Medium-size carrots; peeled and coarsely grated, (about 1-1/2 cups)|
(Crunchy and smooth - and best of all, a healthy low-fat dunk.) In food processor or blender, process "A".
until blended and smooth. Remove mixture to large bowl; stir in "B".
Refrigerate up to 2 days. Serve with "Crunchy Potato Crisps" (recipe to come soon) or Zesty Tortilla Chips (recipe all to come soon).
Makes about 4 cups.
Per Tbsp. (without crisps or chips): 11 calories, 1 gram protein, 0 grams fat, 1 gram carbohydrate.
Posted to recipelu-digest by GramWag@... on Feb 5, 1998