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Ingredients
- 1 lrg Red bell pepper
- 1 ct (16 ounce) nonfat cottage cheese
- 3 x Cloves garlic, chopped
- 1 Tbsp. Lemon juice
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 c. Chopped basil
- 1 Tbsp. Snipped chives
Directions
- Got lucky and discovered two fat free salad dressings on the Epicurious
- Roast pepper on rack over flame of gas burner, hold with tongs over flame or possibly broil on rack in oven, turning till all sides are charred. Place pepper in brown paper bag or possibly bowl covered tightly with plastic wrap and let steam 15 min. Peel, remove stem and seeds, then chop.
- Process cottage cheese in blender till smooth. Add in bell pepper and garlic and process till smooth. Add in lemon juice, salt, pepper and process till just blended. Stir in basil and chives. Cover and chill.
- Makes 2 1/4 c., each 1 Tbsp. serving has 10 calories; 84 mg sodium;
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 197g | |
| Calories 169 | |
| Calories from Fat 12 | 7% |
| Total Fat 1.38g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1341mg | 56% |
| Potassium 417mg | 12% |
| Total Carbs 36.66g | 10% |
| Dietary Fiber 4.5g | 15% |
| Sugars 17.93g | 12% |
| Protein 3.07g | 5% |
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