Garlic Ricotta Cream

Tonight was laid back since it was a pure protein day for me.  I did rosemary panko crusted pork tenderloin medallions with a Dijon mustard sauce for the hubby, along with baked beans and scallion mashed.  I had pork tenderloin slices dusted with rotisserie chicken seasoning, then topped with garlic ricotta cream.

Garlic Ricotta Cream
1 garlic clove
~8oz FF or low fat ricotta cheese
1/4 cup cottage cheese
1-2 Tbsp Parmesan cheese
pepper
assorted herbs, if on hand

Place all ingredients in the food processor and whiz until thoroughly combined.  If you don't have cottage cheese on had, use FF half and half to thin the mixture a little.  I did this with basil and it was delicious and a pretty shade of green on top of the pork.  This would make a great dip for crudites (cut up veggies) for a healthy alternative to traditional spinach and artichoke dip.  A thawed and squeezed dry package of chopped spinach would be great mixed in at the end by hand.

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