This dip is so cool, smooth and creamy I couldn't resist scooping it into a sundae dish. Though not quite a substitute for ice cream or your favourite frozen treat on a hot summer day, I think you'll find it refreshing -- plus you can dip your veggies in it.
Parsley, Cottage Cheese & Yogurt Dip
Source: adapted from a recipe (page 18) in The Lighthearted Cookbook by Anne Lindsay.
1 cup (250 mL) low-fat cottage cheese
1 tablespoon (15 mL) fresh lemon juice
1 cup (250 mL) fresh Italian parsley, stems removed
1/2 cup (125 mL) low-fat plain yogurt or light sour cream
freshly ground pepper to taste
Notes: (1) I don't measure the parsley that carefully & rely on my eye to judge the correct amount. As a variation you can replace some of the parsley with fresh dill; e.g., use 1/4 cup chopped fresh parsley & 1/3 cup chopped fresh dill. (2) I like a chunky dip so I use a light touch with the food processor.
In food processor, lightly process cottage cheese & lemon juice until just blended.
Add parsley leaves, yogurt or sour cream & a dash of pepper. Process just until mixed & parsley leaves are coarsely chopped.
Cover & refrigerate dip for at least 4 hours to chill & blend flavours.
Serve with a rainbow of fresh vegetables. {Local & organic -- yes, please; fresh from the garden -- even better; eaten al fresco at a potluck picnic -- perfection.}
(The detailed nutrient analysis is on my computer at work and I will update this post with this information later today this weekend -- I'm off to visit a country garden today.)
Nutritional analysis:
Dip (PDF)
Assorted fresh vegetables (PDF)
Monday, January 3, 2011 
Winter coleslaw: this recipe includes cabbage, carrots, sweet bell peppers, celery & white turnip. This small bowl contains about one-and-half servings toward the "at least 5 a day" of fruits & vegetables.