Popeye Pesto

19.12.2008 | Author: Cook | Posted in Diabetic
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Popeye Pesto


Servings: 2321
Ingredients: 

  • 1 lb Fresh spinach; trimmed              2 tb Dried leaf basil;
    • 

  • 1/2 c  Plain low-fat yogurt;             1/4 c  Almonds; chopped
    • 

  • 1/2 c  Low-fat cottage cheese; (1%)        2 cl Garlic;
    • 

  • 1/4 c  Parmesan cheese; grated           1/4 c  Fresh parsley; stems removed
    •

Steam spinach lightly in just the water remaining on leaves after rinsing.
Drain in a blender or food processor fitted with the metal blade, combine
spinach and remaining ingredients and process until smooth. Makes about 2
cups. Use as a salad dressing or serve over pasta, warm or chilled Food
Exchange per serving: FREE; CAL: 16; CHO: 1mg; CAR: 1g; PRO: 1g; SOD: 38mg;
FAT: 1g; Source: Light and Easy Diabetes Cuisine by Betty Marks. Brought to
you and yours via Nancy O’Brion and her Meal-Master.

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