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.