Updated: November 5, 2010 9:00PM
MAKES 2-1/2 CUPS
1 cup buttermilk
1 cup low-fat cottage cheese
1/4 cup grated Parmesan cheese
3 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
In a blender or food processor combine buttermilk, cottage cheese, Parmesan cheese, vegetable oil, vinegar, garlic powder, basil, mustard, salt and pepper and blend or process until smooth, about 2 minutes.
Refrigerate in an airtight container for up to two weeks.
Florence Schmidt, Stickney
Nutrition facts per 1/4-cup serving: 76 calories, 5 g fat, 1 g saturated fat, 4 mg cholesterol, 2 g carbohydrates, 5 g protein, 225 mg sodium, 0 g fiber