Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
668
Calories
44g
Protein
33g
Fat
57g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Yogurt | 170g plain Greek | 100 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 medium Genuine California Avocado, seeded and peeled
- 1 Tbsp fresh lemon juice
- 1 Cup 1% lowfat cottage cheese
- ¼ Cup nonfat mayonnaise
- ¾ Cup plain nonfat yogurt
- 4 green onions, thinly sliced (about 1/2 cup)
- ¼ Cup carrots, shredded (about 1/2 med. carrot)
- 1 ½ Cups broccoli florets
- 1 Cup cucumber slices
- 28 Melba toast rounds
- =
Directions
1
Dice avocado into small pieces, toss with lemon juice and set aside.
2
In food processor or blender, blend cottage cheese, yogurt and mayonnaise until smooth.
3
Add cottage cheese mixture to avocado, gently stirring in onions and carrots.
4
Cover and chill.
5
Serve with vegetable crudite and melba toast rounds, allowing 1/2 cup vegetables, 4 melba toast rounds and 8 tbsp. dip per serving.
Recipe sourced from
fandom