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Ingredients
1 garlic clove, peeled and minced
1 small onion, peeled and minced
2 tablespoons freshly grated ginger
1 teaspoon olive oil
3 cups broccoli florets (stems can be peeled, blanched, sliced into sticks and served as crudites)
1 cup low-fat milk
1 cup yogurt cheese
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
11 grams carbs; 13 milligrams cholesterol; 125 calories; 1 gram monosaturated fat; 3 grams saturated fat; 6 grams fat; 2 grams fiber; 487 milligrams sodium; 9 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large nonstick skillet over low heat, soften the garlic, onion and 1 tablespoon of the ginger with the minced garlic and onion in the olive oil, about 5 minutes. Set aside. Place the broccoli, remaining ginger and low-fat milk in a saucepan over medium-low heat. Cover and simmer until the broccoli is tender but not soft, about 5 minutes.
- Step 2
Add the ginger, garlic and onion mixture to the broccoli mixture and puree in a food processor or blender. Add ½ cup of the yogurt cheese. Puree until smooth. Fold in the remaining yogurt cheese. Season with salt and pepper to taste. Chill and serve with crudites or crackers.
Private Notes