Broccoli & Mushroom Dipappetizers, low-cal, relishes 2 cup broccoli, chopped 1 tablespoon vegetable oil 1 each garlic clove 1/2 each onion, chopped 1/4 lb mushrooms, chopped 3/4 cup cottage cheese, low fat 1/4 cup yogurt, low fat plain 1 pinch salt, pepper 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. |
