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TOTAL TIME: Prep: 10 min. + chilling
MAKES: 14 servings

Ingredients

  • 1 cup (8 ounces) fat-free cottage cheese
  • 1/2 cup shredded reduced-fat Swiss cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fat-free milk
  • 1/2 teaspoon dill weed
  • 1/8 teaspoon pepper
  • 1/4 cup shredded carrots
  • 1/4 cup unsalted sunflower kernels, optional

Nutritional Facts

2 tablespoon: 41 calories, 2g fat (0 saturated fat), 6mg cholesterol, 0 sodium, 1g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1/2 meat.

Directions

  1. In a blender, combine the cheeses, milk, dill and pepper. Process until smooth. Transfer to a small bowl. Stir in carrots. Cover and chill. Just before serving, stir in the sunflower kernels if desired. Yield: 1-3/4 cups.
Originally published as Triple Cheese Spread in Taste of Home December/January 1994, p18

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


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