Title: Herbed Yogurt Dip / Sauce for Baked Potato (Ada)
Categories: Diabetic, Condiments
Yield: 24 servings

1 c Part-skim ricotta cheese
1/2 c Nonfat plain yogurt
2 tb Low-fat mayonnaise
1 tb Lime juice
1 ts Chopped fresh basil
Or dill or cilantro

Smooth and creamy for a baked potato or any vegetable!

1. Puree all ingredients in a blender until smooth.

Makes 1 1/2 cups. per tablespoon: 21cals, 1.2g fat (53% cff)

Robyn Webb (book Unknown) http://www.robynwebb.com/recipes/recipes.html

Recipe by: Robyn Webb (1997)

Posted to EAT-LF Digest by PatHanneman on Jan 21,
1999, converted by MM_Buster v2.0l.