Ingredients
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50g low-fat cottage cheese
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1 egg
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1/2 teaspoon grated lemon rind
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3 teaspoons fresh lemon juice
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1 teaspoon Dijon mustard
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80g (1/3 cup) skim milk natural yoghurt
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1 1/2 tablespoons drained capers, finely chopped
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2 medium gherkins, finely chopped
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1 tablespoon chopped fresh chives
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Salt & ground black pepper, to taste
Method
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1Place the cottage cheese, egg, lemon rind, lemon juice and mustard in a blender and blend for 30 seconds or until the mixture is completely smooth.
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2Place the yoghurt in a medium bowl and gradually stir in the egg mixture.
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3Add the capers, gherkins, chives, salt and pepper and mix well. Cover and chill in the fridge for 30 minutes to allow the flavours to develop before serving.
Source: taste.com.au
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