Contributed By: jeep6
American Heart Association- Low-Calorie Cookbook
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: No Cooking Required
Number of Servings: More than 10
Origin: American
Special Features: Vegetarian
Nutrition Content: Low Fat
Meal Type: Appetizers
Ingredients
1/2 cup Boiling water
18 Dry-packed sun-dried tomato halves
1 cup Low-fat cottage cheese, undrained
1/2 cup Fat-free or low-fat plain yogurt
2 tbsp Fat-free or light mayonnaise
1-2 Medium garlic cloves
2 Medium green onions
1/2 tsp Salt-free italian seasoning
1/2-1 tsp Dried basil
1/8 tsp Pepper
1/8 tsp Salt
Preparation
1. In a small bowl, combine the water and tomatoes. Let stand for 10-15 minutes, or until softened.
2. Meanwhile, in a food processor , process the cottage cheese, yogurt, mayo and garlic until smooth. Transfer to a small bowl.
3. Slice green onions. Add to the cottage cheese mixture. Stir in the Italian seasoning, basil, pepper and salt.
4. Drain and finely chop the tomatoes. Stir into the cottage cheese mixture.
5. Cover and refrigeratefor 2-48 hour. Stir before seving.
Cook's Notes
Serve with celery, carrots, cucumber, broccoli and cauliflower.
Nutrition Information
Calories: 80
;
Total Fat: 2 g
;
Saturated Fat: 0.6 g
;
Polyunsaturated Fat: 2 g
;
Carbohydrates: 12 g
;
Protein: 6 g
;
Vitamin A: 165 IU
;
Vitamin C: 7 mg
;
Calcium: 66 mg
;
Sodium: 477 mg
;
Iron: 2 mg
;
Fiber: 3 g