Recipe - Herbed Yogurt Dip Sauce For Baked Potato (Ada)

1 cup Partskim ricotta cheese
One half cup Nonfat plain yogurt
2 tablespoon Lowfat mayonnaise
1 tablespoon Lime juice
1 teaspoon Chopped fresh basil
Or dill or cilantro

Smooth and creamy for a baked potato or any vegetable!

1. Puree all ingredients in a blender until smooth.

Makes 1 One half cups. per tablespoon: 21cals, 1.2g fat (53% cff)

Robyn Webb (book Unknown) http://www.robynwebb.com/recipes/recipes.html

Recipe by: Robyn Webb (1997)

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Jan 21,
1999, converted by MM_Buster v2.0l.