Combine the cottage cheese and yogurt in a food processor fitted with the
steel blade and blend until completely smooth. Transfer to a jar or
container and store in the refrigerator.

Notes: MAKES 1 CUP.

ADVANCE PREPARATION: Check the sell-by dates on the cottage cheese and
yogurt; your fromage blanc will last the same amount of time in the
refrigerator.

PER 1 TABLESPOON: 10 Calories; 0 g fat (trace). 1 mg chol.

From PROVENCAL LIGHT, by Martha Rose Shulman (Bantam, 1994). Edited by
Pat Hanneman 3/98

Posted to elf by Ellen C. ellen@elekta.com

Per serving: 8 Calories; less than one gram Fat (1% calories from fat); 1g
Protein; 1g Carbohydrate; 0mg Cholesterol; 29mg Sodium

NOTES : Fromage blanc is a fermented milk product. It's thicker and less
acidic than yogurt, and is very useful as a substitute for cream, sour
cream, or creme fraiche in sauces, toppings, and spreads. In France,
fromage blanc is made in high, medium and nonfat versions. I dream of the
day this product will be marketed in the United States, but while we're all
waiting, here is a substitute, made by blending 2 parts nonfat cottage
cheese with 1 part nonfat yogurt.