Ingredients:

Dry cottage cheese                                    -        1 cup

Butter milk                                                          -        1/3 cup

Chili sauce                                                 -        3 tbsp

Grated onions                                            -        1 tbsp

Lemon juice                                              -        ½ tbsp

Worcestershire sauce                                -        ½ tbsp

Finely chopped cooked shrimp                 -        1 cup

Procedure:

Beat the cottage cheese, buttermilk, chili sauce, onions lemon juice and Worcestershire sauce until smooth and well blended. Mix in the shrimp. Heap in a bowl. Serve with crisp crackers or toast fingers.

Makes 2- 1/3 cups; allow 4 tbsp per serving.

Per serving

Calories 40

Saturated fat 0.1 gram

Polyunsaturated fat 0.2 gram

Total fat .3 gram

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

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