Pesto Dressing

2 cups packed basil leaves
½ cup packed flat-leaf parsley leaves
¼ cup part-skim ricotta cheese
3 tablespoons grated parmesan cheese
3 garlic cloves
½ teaspoon freshly ground pepper
2 tablespoons plain nonfat yogurt
Directions: In a blender or food processor, combine the basil, parsley, ricotta, Parmesan, garlic and pepper; puree. Transfer to a small bowl with a tight-fitting lid; stir in the yogurt. Refrigerate, covered, until the flavors are blended, at least 2 hours. Stir again before serving.

Serves 4. Per serving: 50 calories, 2.5 g fat,
5 g protein, 4 g carbohydrates, 1 g fiber,
85 mg sodium

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