Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Lowfat yogurt |
| 2 teaspoons | Dijon mustard |
| ¼ teaspoon | Dried dill weed |
| 1 can | (17oz) salmon |
| ½ cup | Water packed artichoke hearts |
| 1 carton | (2oz) pimentos |
| 1 tablespoon | Onion powder |
| 1½ teaspoon | Chopped fresh dill |
| 1 teaspoon | Paprika |
| 2 cups | Lowft cottage cheese |
| 1 cup | Lowfat yogurt |
Place everything in the blender except the 1 cup yogurt and blend until smooth. Add yogurt and mix well. Serve with brown rice crackers or toasted pita triangles. Makes about 4 cups.
Variation:
Add 1 (1/4oz) package unflavored gelatin according to package directions and make a mold.
Per tablespoon: Calories: 21 Protein: 3g Carbohydrates: 1g Fat: 0.5g, 21% Sodium: 35mg Cholesterol: 3mg Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95
Submitted By CAROLYN SHAW On 03-09-95