Vegetable Cheese Platter
|Part skim ricotta cheese||2⁄3 Cup (10.67 tbs)|
|Plain unflavored yogurt||1⁄4 Cup (4 tbs)|
|Dijon mustard||1⁄2 Teaspoon|
|Mashed garlic||1⁄8 Teaspoon|
|White pepper||1 Dash|
|Carrot||1⁄4 Cup (4 tbs), grated|
|Green bell pepper||1⁄4 Cup (4 tbs), minced|
|Celery||1⁄4 Cup (4 tbs), minced|
|Cucumber||1 Medium, pared and cut lengthwise into quarters (Cucumber)|
|Eggs||2 , hard cooked and cut lengthwise into quarters|
|Celery ribs||8 Small|
|Tomato||1 Medium, cut into 8 wedges|
|Chopped parsley||1 Tablespoon (For Garnish)|
In bowl combine cheese with yogurt, mustard, salt, garlic, and pepper.
Add carrot, green pepper, and minced celery; mix well and chill for 1 hour.
Spoon cheese mixture onto center of serving platter.
Cut each cucumber quarter in half crosswise.
Arrange cucumber spears, eggs, celery ribs, and tomato wedges alternately around edge of platter.
Garnish with parsley.