250 g of cottage cheese or ricotta
1/4 cup of skim milk
1/4 cup of natural low-fat yogurt
1 tablespoon of chopped parsley
2 tablespoons of curry powder
black pepper to taste
250 g of cottage cheese or ricotta
1/4 cup of skim milk
1/4 cup of natural low-fat yogurt
1 tablespoon of chopped parsley
2 tablespoons of curry powder
black pepper to taste
In a processor or blender, blend the cottage cheese, milk, and yogurt until you get a smooth and creamy mixture
Add the parsley, curry powder, and black pepper
Serve with salads
Makes about 1 1/2 cups or 24 tablespoons.
