3/4 C. buttermilk
1/3 C. fat-free mayonnaise
1/2 tsp. minced garlic
1/4 C. crumbled blue cheese
2 T. fat-free cottage cheese

Combine the buttermilk, mayonnaise, garlic, and blue cheese in a blender and blend until smooth. Transfer to a medium bowl and stir in the cottage cheese. Chill, covered, until ready to serve.

Makes 1 1/2 C.
Each 2-T. serving contains approximately:
Calories:30
Fat: 1 g

Notes: I used reduced fat buttermilk, but the nutritional information is for regular buttermilk as the recipe lists. The dressing starts out very thick and creamy, but not as tasty because the garlic and blue cheese hasn’t infused the cottage cheese. But this dressing gets thinner the longer it sits in the fridge. It ends up being almost like water (with the cheese chunks in it). This might be because I used low fat buttermilk and not quite fat free mayo – I don’t know if that happens if you follow the recipe exactly. Regardless, even when thin, this dressing tastes great. I just use a bowl and toss my salad well to coat everything.