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1 1 cup low-fat small-curd cottage cheese j
1/2 cup low-fat milk
1/4 cup low-fat sour cream
1/4 cup grated Parmesan cheese 1 Salt and cayenne pepper , In large pot of boiling water, cook cauliflower and broccoli until tender-crisp, about 5 minutes. With slotted spoon, remove vegetables and save the liquid for cooking the pasta.
In large skillet, heat oil; saute garlic for 2 minutes over medium heat; add mushrooms and saute for about 5 minutes. Stir in broccoli and cauliflower, saute for 2 to 3 minutes longer. Set aside.
Meanwhile, in reserved boiling vegetable liquid, cook pasta, adding water if necessary, until al dente ^tender but firm), about 8 to 10 minutes; drain. (
In food processor, combine cottage cheese, milk, sour cream, and Parmesan. Pour over broccoli mixture; add drained pasta and toss until mixed. Season with salt and cayenne pepper to taste. Serve immediately. Makes about 8 servings.
Banana-Apricot Bran Muffins
A good way to start the day. With a glass of milk and fresh fruit, it’ll take you through to lunchtime.
11/2 cup bran
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped dried apricots
1/3 cup vegetable oil
1/3 cup packed brown sugar
1 egg, lightly beaten
2 ripe bananas, mashed
1 cup low-fat yogurt
Combine bran, flour, baking powder, baking soda, salt, and apricots; mix lightly.
In large mixing bowl, combine oil, brown sugar, egg, bananas, and yogurt; mix well. Add dry ingredients and mix just until combined.
Spoon batter into paper-lined or nonstick muffin tins. Bake in 400 degree oven for 25 minutes or until firm to the touch. Remove from pan and let cool on wire rack. Makes 12 muffins.
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