125 g smooth low-fat unflavored cottage cheese
40 g biltong powder (start by using less, cause it can get bit salty, taste and add more)
30 ml lemon juice
30 ml Greek double cream yoghurt
1 tsp honey
Little bit milk
Beat the first 5 ingredients together with a fork/spoon. Add little bit milk to make it ‘dippable’.
Photo and recipe: Alma Pretorius
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