Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
448
Calories
36g
Protein
20g
Fat
37g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
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
- 2 cups broccoli, chopped
- 1 tablespoon vegetable oil
- 1 garlic clove
- ½ onion, chopped
- ¼ pounds mushrooms, chopped
- ¾ cup cottage cheese, low fat
- ¼ cup yogurt, low fat plain
- 1 pinch salt, pepper
Directions
1
Cook broccoli just until tender crisp, (3 minutes). Drain and put under cold water.
2
In non-stick skillet, heat oil over medium heat; Add garlic, onion and mushrooms and cook, until onion is tender. Set aside.
3
In blender, combine cottage cheese and yogurt; Season with salt and pepper to taste.
4
Process just until mixed.
5
Cover and refrigerate.
6
Category:Dip Recipes
7
Category:Broccoli Recipes
8
Category:Cottage cheese Recipes
9
Category:Mushroom Recipes
Recipe sourced from
fandom