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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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Looking for a unique appetizer idea? Try Stephanie Krienitz's creative combination. The Plainfield, Illinois cook pairs cheese tortellini with a cool, creamy Parmesan sauce for dipping. Ingredients:
1/2 cup fat-free milk |
3 tablespoons nonfat dry milk powder |
1-1/2 cups (12 ounces) 1% cottage cheese |
1/4 cup grated parmesan cheese |
1 tablespoon lemon juice |
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 package (9 ounces) refrigerated cheese tortellini |
Directions:
1. In a blender, cover and process milk and milk powder until blended. Add the cottage cheese, Parmesan cheese, lemon juice, rosemary, salt and pepper; cover and process until smooth. Cover and refrigerate for 30 minutes.
2. Cook tortellini according to package directions; drain. Serve with Parmesan sauce for dipping. Yield: 20 appetizer servings.
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