Recipe: Popeye Pesto

Title: Popeye Pesto
Categories: Diabetic, Vegetables, Sauces, Kids
Yield: 2 c(32=1 tb)

1 lb Fresh spinach; trimmed 2 tb Dried leaf basil;
1/2 c Plain low-fat yogurt; 1/4 c Almonds; chopped
1/2 c Low-fat cottage cheese; (1%) 2 cl Garlic;
1/4 c Parmesan cheese; grated 1/4 c Fresh parsley; stems removed

Steam spinach lightly in just the water remaining on leaves after rinsing.
Drain in a blender or food processor fitted with the metal blade, combine
spinach and remaining ingredients and process until smooth. Makes about 2
cups. Use as a salad dressing or serve over pasta, warm or chilled Food
Exchange per serving: FREE; CAL: 16; CHO: 1mg; CAR: 1g; PRO: 1g; SOD: 38mg;
FAT: 1g; Source: Light & Easy Diabetes Cuisine by Betty Marks. Brought to
you and yours via Nancy O'Brion and her Meal-Master.

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