- Points
- 959
Mary-Anne’s & Didi’s Cheese Sauce Recipe: I made this recipe in Italy after the Italian number one dietician gave us her famous cheese diet as all the ingredients were allowed. I found low fat cheese boring on their own so I remembered mum condensed milk mayonnaise recipe and went from there. Share with the world it healthy, tasty and great at gobbling excess fat.
Delicious on toast all meats and fish, great as a salad dressing or in rolled up lettuce leaves. @teaspoons and you are full. A special e-zine in low fat cheeses that gobbles up our stored fat. Filling, protein, tasty and healthy
I can’t give exact measurements as I just throw together start off making a small batch.
1 x large weight watchers cottage cheese or 2 small tubs
1 X small tub of low fat ricotta or ½ big tub or full strength is OK if you can’t get low fat.
1 x small tub of low fat cream cheese
Mix all together I start with a wooden spoon then use a whisk to blend them well.
1 x small red onion chopped finely
½ cucumber chopped into small cubes
2 hard boiled eggs cooled and chopped up finely
Chopped parsley if you have some
I then throw in a bit of dried mint and dried chives. I mix them all together well with 1 heaped teaspoon of Colemans dry mustard powder.
I mix these all together with a wooden spoon or spatula trying not to overbeat it blend it instead.
I use 3-4 drops of liquid Stevia to sweeten it sugar is Ok but try a small teaspoon first as don’t want over sweet just something to soften the vinegars.
Taste at this stage as I keep some as natural then add vinegar to the rest.
Mild Taste:
Add 1 heaped teaspoon of curry powder
Then add splash malt (brown vinegar) a splash of apple cider vinegar. A splash of lea & Perrins sauce/Worchester and some good balsamic vinegar.
Mix together to taste
HOT Taste:
I use hot curry powder, some cayenne pepper, chilly flakes or some finely chopped raw chillies, I like the red & green ones, test as you go and remember it will get hotter the longer it lasts. If you make to hot soften it with another tub of cottage cheese.
Keeps in the fridge for 5-7 days, you need to mix it every couple of days.
Great on meat, fish, toasties base or pizza base, or just by the teaspoon.
Delicious on toast all meats and fish, great as a salad dressing or in rolled up lettuce leaves. @teaspoons and you are full. A special e-zine in low fat cheeses that gobbles up our stored fat. Filling, protein, tasty and healthy
I can’t give exact measurements as I just throw together start off making a small batch.
1 x large weight watchers cottage cheese or 2 small tubs
1 X small tub of low fat ricotta or ½ big tub or full strength is OK if you can’t get low fat.
1 x small tub of low fat cream cheese
Mix all together I start with a wooden spoon then use a whisk to blend them well.
1 x small red onion chopped finely
½ cucumber chopped into small cubes
2 hard boiled eggs cooled and chopped up finely
Chopped parsley if you have some
I then throw in a bit of dried mint and dried chives. I mix them all together well with 1 heaped teaspoon of Colemans dry mustard powder.
I mix these all together with a wooden spoon or spatula trying not to overbeat it blend it instead.
I use 3-4 drops of liquid Stevia to sweeten it sugar is Ok but try a small teaspoon first as don’t want over sweet just something to soften the vinegars.
Taste at this stage as I keep some as natural then add vinegar to the rest.
Mild Taste:
Add 1 heaped teaspoon of curry powder
Then add splash malt (brown vinegar) a splash of apple cider vinegar. A splash of lea & Perrins sauce/Worchester and some good balsamic vinegar.
Mix together to taste
HOT Taste:
I use hot curry powder, some cayenne pepper, chilly flakes or some finely chopped raw chillies, I like the red & green ones, test as you go and remember it will get hotter the longer it lasts. If you make to hot soften it with another tub of cottage cheese.
Keeps in the fridge for 5-7 days, you need to mix it every couple of days.
Great on meat, fish, toasties base or pizza base, or just by the teaspoon.
