Popeye Pesto
Use as a salad dressing or
serve over pasta, warm or chilled.
Ingredients
-
1 pound fresh spinach, trimmed
-
1/2 cup plain low-fat yogurt
-
1/2 cup low-fat (1%) cottage
cheese
-
1/4 cup grated Parmesan cheese
-
2 tablespoons dried leaf basil
-
1/4 cup almonds, chopped
-
2 garlic cloves
-
1/4 cup fresh parsley, stems
removed
Method
-
Steam spinach lightly in just
the water remaining on leaves after rinsing. Drain.
-
In a blender or a food
processor fitted with the metal blade, combine spinach and remaining
ingredients and process until smooth.
Servings:
32 (1-tablespoon) servings. Makes about 2 cups.
Cooking time: 3 minutes.
Preparation time: 10 minutes.
Per Serving: 16 Calories,
1mg Chol, 1g Carbo, 1g Prot, 38mg Sodium, 1g Fat (0.2g Sat 0.1g Poly 0.3g
Mono)
Exchanges: free
 This
recipe is excerpted
from Light & Easy Diabetes Cuisine © 2001, by Betty Marks.
Reprinted with permission from the publisher: Surrey Books,
http://surreybooks.com
Info/Order
this book
About The Author
Betty Marks
is a New York City literary agent by profession, but a cook for fun. She
is the author of
The Microwave Diabetes Cookbook,
Light & Easy Diabetese Cuisine, and the originator and co-author of
The International Menu Diabetic Cookbook. She has had
insulin-dependent diabetes for 25 years, and it has not stopped her from
enjoying ballroom dancing, swimming, hiking, and photography.
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