home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The World of Computer Software
/
World_Of_Computer_Software-02-385-Vol-1of3.iso
/
r
/
rec569.zip
/
REC737
< prev
next >
Wrap
Text File
|
1993-01-14
|
2KB
|
48 lines
Newsgroups: rec.food.recipes
Distribution: world
From: Julie Chapman <juliec@hpnmdla.sr.hp.com>
Date: Tue, 4 Feb 92 09:34:44 -0800
Subject: LACTO: Julie's Sun-dried Tomato Mousse
Summary: orig. subject: LACTO: sundried tomato dip
Archive-Name: recipes/lacto/sun-dried-tomato-dip
Keywords: recipe lacto sun dried tomato dip
Followup-To: rec.food.veg
Organization: ?
Approved: aem@mthvax.cs.miami.edu
For people requesting dips, I have one that's definitely off the beaten
track and generally gets rave reviews.
Julie's sun-dried tomato mousse*
High-fat version:
- olive oil (1/2 to 1 c.)
- cream cheese (6 oz?)
- goat cheese (4 oz?)
- sun-dried tomatoes: I buy the dry kind in bulk, put them in a bowl with
a little water and then nuke them until soft, before dicing
- fresh basil
- several cloves of garlic, pressed
Throw everything in the food processor and pulse until smooth.
Low-fat version: (I now eat a much lower fat diet, and have had to experiment
to find good substitutes for fatty ingredients)
- olive oil, 1 to 2 T.
- nonfat cottage cheese, 1/2 - 1 c., pureed in the blender/food processor
- Neufchatel or lowfat cream cheese, 2 - 4 oz.
- sundried tomatoes
- fresh basil
- several pressed cloves of garlic
Throw everything into the food processor and pulse until smooth.
Serve with breadsticks, sliced sourdough baguettes, etc.
Amounts are very approximate; I put stuff in until it tastes good and
has a reasonable texture.
* Appropriate snooty California name