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Roquefort Mousse and Crudites

Yield 8 servings (serving size: 1/4 cup mousse and 1 celery stalk)
While perfect with celery, this dip is marvelous with any crudités.

Ingredients

  • 8 celery stalks with leaves
  • 1 pound fat-free cottage cheese
  • 3/4 cup (3 ounces) crumbled Roquefort or other blue cheese
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 79
  • caloriesfromfat 35 %
  • fat 3.1 g
  • satfat 2 g
  • monofat 0.8 g
  • polyfat 0.1 g
  • protein 10.1 g
  • carbohydrate 3.2 g
  • fiber 0.6 g
  • cholesterol 10 mg
  • iron 0.2 mg
  • sodium 393 mg
  • calcium 102 mg

How to Make It

  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.