2 c. low-fat cottage cheese
1/4 c. plain low-fat yogurt
1 tbsp. lemon juice
1/4 tsp. white pepper
1 egg
1 tbsp. water
1/2 tsp. dry mustard
Dash of hot sauce

Combine all ingredients in blender; process until mixture is smooth. Chill. Serve as topping for baked potatoes or as a base for dips, etc. Yield: 2 cups. (About 14 calories per tablespoon.)