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Title: Roquefort Mousse And Crudites
Yield: 8 Servings

Ingredients

      8    celery stalks with leaves
      1 lb fat-free cottage cheese
    3/4 c  crumbled roquefort or other
           -blue ch; (3
    1/8 ts freshly ground black pepper

Instructions

1. Finely chop 2 tablespoons celery leaves, reserving stalks.

2. Place the celery leaves, cottage cheese, blue cheese, and pepper in a
blender or food processor, and process for 1 1/2 minutes or until smooth.
Spoon cheese mixture into a bowl; cover and chill for 1 hour. Cut the
celery stalks into sticks or as desired. Serve with mousse. Yield: 8
servings (serving size: 1/4 cup mousse and 1 celery stalk).

CALORIES 79(35% from fat); FAT 3.lg (sat 2g mono 0.8g poly 0.lg); PROTEIN
10.1g; CARB 3.2g; FIBER O.6g; CHOL 10mg; IRON O.2mg; SODIUM 393mg; CALC
lO2mg

Converted by MC_Buster. KES 12/30/98

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NOTES : While perfect with celery, this dip is marvelous with any crudites.

Contributor: Cooking Light, December 1998

Preparation Time: 0:00

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