CURRY ORANGE DIP

"This unusual and intensely flavored dip tastes best when chilled before serving. It enhances green veggies such as asparagus, snap peas and green beans. Make sure to blanch the veggies, then quickly chill them before serving."

1 pound 1-percent low fat cottage cheese
1/4 cup nonfat yogurt
1/4 teaspoon lemon juice
2 tablespoons frozen orange juice concentrate
1 teaspoon curry powder
1/4 teaspoon ground cardamom
1/16 teaspoon cayenne pepper
Julienned orange peel, optional

Puree all the ingredients in a food processor fitted with a metal blade until the texture is smooth and creamy.

If desired, dress the top of the dip with julienned orange peel.

Makes 20 servings (3 tablespoons each)
Source: 1,000 Lowfat Recipes by Terry Blonder Golson