Recipe by Myrna in London
Serve with an assortment of fresh veggies. Crisp celery and zucchini or carrot sticks, broccoli florets and small button mushrooms.
- 1 cup 2% fat cottage cheese
- 1⁄4 cup fresh basil, finely chopped
- 1 clove garlic, crushed and chopped
- 2 tablespoons lowfat parmesan cheese
- salt and pepper