Yield: 8 Servings
|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.
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .