250g of cottage cheese or ricotta
1/4 cup of skim milk
1/4 cup of plain low-fat yogurt
1 tablespoon of chopped parsley
2 tablespoons of curry powder (caril)
to taste, black pepper
250g of cottage cheese or ricotta
1/4 cup of skim milk
1/4 cup of plain low-fat yogurt
1 tablespoon of chopped parsley
2 tablespoons of curry powder (caril)
to taste, black pepper
In a processor or liquidizer, blend the cottage cheese, milk and yogurt until smooth
Add the parsley, curry powder, and black pepper
Serve with salads
Yield: 1 1/2 cups or 24 tablespoons (of soup)
