Creamy herb dressing

Yield: 4 Servings

Measure Ingredient
¼ cup Cottage Cheese; Lowfat, Or Light Sour Cream
¼ cup Plain Low-Fat Yogurt
¼ teaspoon Dijon Mustard
1 tablespoon Fresh Oregano; Chopped, Or 1/4 Teaspoon Dried Oregano
1 tablespoon Fresh Basil; Chopped, Or 1/4 Teaspoon Dried Basil
\N \N Salt; To Taste
\N \N Fresh Ground Black Pepper; To Taste

1. In a blender or food processor, process cottage cheese until smooth. Add yogurt, mustard, oregano and basil. Add salt and pepper to taste; process to mix.

2. Cover and refrigerate for 4 hours or up to 3 days.

Makes ½ cup, 4 2-tablespoon servings.

Serving Ideas : Use on pasta salads, vegetable salads and lettuce salads.

NOTES : The flavours develop upon standing, so if using the dressing immediately, double the quantities of mustard, basil and oregano.

Recipe by: Anne Lindsay, The Lighthearted Cookbook, p. 66 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Oct 2, 1998, converted by MM_Buster v2.0l.

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