Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 carton | (12-oz) 1% low-fat cottage cheese |
| 1 pack | (10-oz) frozen chopped spinach; thawed and drained |
| ½ cup | Low-fat sour cream |
| ¼ cup | Dry vegetable soup mix |
| 2 teaspoons | Grated fresh lemon |
| 1 teaspoon | Lemon juice |
| 1 can | (8-oz) of water chestnuts; drained and chopped |
From: "Tina D. Bell" <tdbell@...> Date: Sat, 10 Aug 1996 19:16:38 -0700 (PDT) Position knife position in food processor bowl; add cottage cheese. Process until smooth, scraping sides of bowl once. Place in a medium bowl, and set aside.
Press spinach between paper towels until barely moist. Add spinach and remaining ingredients to cheese mixture; stir well. Cover and refrigerate 3 hours. Serve with unsalted crackers, breadsticks, or raw vegetables.
Yield; 3 cups Per one tablespoon serving: 14 calories, ⅖ grams fat.
Digest eat-lf.v096.n120
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .