Recipe - Creamy Walnut Pralines

10 ounce Spinach
2 cup Ff cottage cheese (I used
yogurt cheese, thicker
consistency)
1 Clove garlic
Basil (calls for fresh, I
used about 2 t dry)
Salt/pepper to taste
One half teaspoon Walnut extract (calls for
One half cup toasted walnuts,
extract works fine)

Reading the question about pesto today reminded me of a good recipe from
Molly Katzen's lowfat cookbook. It's called "creamy walnut sauce" but
after making it I found it more like pesto. Here's a paraphrase of the
recipe:

Rinse spinach well. In large pot, cook spinach, covered, for 4 minutesthe
water from rinsing is sufficientor until wilted but bright green.

Combine all ingredients in a food processor and blend until creamy.

She serves it mixed with penne and topped with blanched broccoli spears.
Posted to fatfree digest V97 #039 by Julie Bargo jkb96@acs.org on Mar 27,
1997