Please note: You are viewing
the unstyled version of this website. Either your browser does not support CSS
(cascading style sheets) or it has been disabled. Skip
navigation.
3 pounds potatoes, Boiled in jackets, peeled and cubed 1 cup celery, chopped 1/2 cup green onion, sliced 2 Tbsp parsley, chopped 1 cup low-fat cottage cheese 3/4 cup skim milk 3 Tbsp lemon juice 2 Tbsp cider vinegar 1/2 tsp celery seed 1/2 tsp dill weed 1/2 tsp dry mustard 1/2 tsp white pepper Method of Preparation: Combine the potatoes, celery, green onion and parsley in a large bowl. Meanwhile, in a blender or food processor, blend the cottage cheese, milk, lemon juice, vinegar, celery seed, dill weed, dry mustard and white pepper until smooth. Chill for one hour. Next, pour cottage cheese mixture over vegetables and mix well. Chill at least 30 minutes before serving. Yield: 10 servings. Serving size: 1 cup. Each serving provides 151 calories, less than 1g total fat, less than 1g saturated fat, 2 mg cholesterol amd 118 mg sodium Last updated: February 25, 2013 | |||||||||||||
Copyright ©2008 Woods Hole Oceanographic Institution, All Rights Reserved, Privacy Policy. |
