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| RECIPE FOR BROCCOLI & MUSHROOM DIP |
Title: Broccoli & Mushroom Dip
Category: Low-fat Spreads
Serves: 1
Ingredients:
| 2.00 | c | Broccoli, chopped | | 1.00 | | Garlic clove | | 0.25 | lb | Mushrooms, chopped | | 0.25 | c | Yogurt, low fat plain | | 1.00 | tb | Vegetable oil | | 0.50 | | Onion, chopped | | 0.75 | c | Cottage cheese, low fat | | 1.00 | pn | Salt, pepper |
Instructions:
Cook broccoli just until tender-crisp, (3 minutes).
Drain and put under cold water.
In nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender.
Set aside.
In blender, combine cottage cheese and yogurt; season with salt and pepper to taste.
Process just until mixed.
Cover and refrigerate.
Makes 2 1/2 cups.
Per T: 12 cal; .
5 g fat; 0 cholesterol; 22 mg salt.
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