This recipe has been customized from one I found on Recipesource.com, I was particularly intrigued when I noticed that it is not only low-fat/cal but diabetic as well which will allow many more people to enjoy it while still respecting their diet regimen. I love to cook with rosemary, and I grill and bake with it often, but when using it fresh the oil in the rosemary leaves has a strong flavor that tends to take over a recipe. Here is a great tip: Heat 3 to 4 teaspoons of olive oil in a small skillet to med. High. Remove 1/3 cup of fresh rosemary leaves from the stalk (after rinsing and drying them) and drop them into the hot oil. It will immediately start to cook out the oil from the leaves so have a slotted spoon handy and as soon as the initial noise and bubbling frenzy is over transfer the toasted rosemary leaves to a paper towel for cooling and drying. After giving the leaves a few minutes to cool, pick one up and taste it. The pungent overbearing flavor is gone and an aromatic toasted rosemary flavor is left. Now you can use the toasted rosemary leaves for the following recipe as well as for pasta dishes, and many of your other favorite dishes that call for rosemary.

Categories: Diabetic, Dressings, Cheese, Low-fat/cal, Salads

Yield: 9 servings

1 c Low-fat cottage cheese

2/3 c Low-fat plain yogurt

2 Green onions, chopped

1 ts Dijon mustard

1/2 ts Minced fresh Garlic

2 ts Toasted Rosemary leaves- crushed

1/4 ts Dried oregano

In food processor or blender, process cottage cheese

and yogurt until smooth. Pour into bowl and stir in the green

onion and seasonings.

Cover and refrigerate for at least 30 min so flavors

develop. Store for up to one week. Stir before

serving.

Makes 1 2/3 cups. Preparation 10 min, chill 30 min or

longer 1 serving 3 tbsp, 1/2 Milk Choice (2%) 3 g

carb, 5 g protein, 1 g fat, 37 cal Source: Choice

Menus by Marjorie H. Hollands & Margaret Howard 1993

Canadian Diabetes Assoc

Rewritten and customized by Bryan Slaven, The Texas Gourmet™

www.texasgourmet.com