This unusual spread is made with split peas and is good on toasted wedges of pita bread.
Ingredients:
• 1 cup (196 g) cooked split peas
• 2 tablespoons (27 g) cottage cheese
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons (28 ml) olive oil
• ¼ teaspoon dried basil
• ½ teaspoon crushed garlic
Preparation:
After cooked split peas have cooled, mash them up. Mix in other ingredients and refrigerate.
Yield: 6 servings
Each with: 26 g water; 90 calories (51% from fat, 18% from protein, 31% from carb); 4 g protein; 5 g total fat; 1 g saturated fat; 3 g monounsaturated fat; 1 g polyunsaturated fat; 7 g carb; 3 g fiber; 1 g sugar; 51 mg phosphorus; 30 mg calcium; 0 mg iron; 33 mg sodium; 124 mg potassium; 15 IU vitamin A; 3 mg vitamin E; 0 mg vitamin C; 2 mg cholestero
This Appetizers, Snacks and Legumes Recipes was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p45'
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