Preparation: 20 minutes
Ingredients for vegetables:
4 carrots 1 cucumber 4 stalks of celery a bunch of pink radishes a basket of cherry tomatoes 1 cauliflower 1 broccoli 1 red pepper 1 yellow pepper and 1 green pepper fifteen button mushrooms salad leaves.
- Wash and peel your vegetables.
- For broccoli and cauliflower separate the florets
- For carrots, cucumber, celery and peppers, cut into strips or sticks.
- For cherry tomatoes, radishes simply detach individually
- and with the mushrooms arrange on a serving platter.
Ingredients for the dip:
300 grams of 0% fat white cream cheese 1 teaspoon of chives 1 teaspoon of parsley 1 teaspoon of mint, salt and pepper, 1 teaspoon of Xylitol 1 dash of lemon juice. For garlic lovers, 1 to 2 cloves garlic crushed, or 1 teaspoon garlic powder.
- Mix your cottage cheese with the other ingredients and keep cool.
- Serve on a large platter, the crunchy vegetables and the bowl filled with the dip.