Instructions: In a blender or small food processor, puree the yogurt, cottage cheese, dill, buttermilk, mustard, sugar, salt, paprika, garlic, pepper, bitters and 1 teaspoon of the lemon juice. Taste; if needed, add the remaining 1 teaspoon lemon juice.

In a large bowl, combine the cabbage, carrots and onions. Add the dressing and toss until well-coated. Cover and chill in the refrigerator for at least 20 minutes to blend the flavors.

This recipe yields 8 servings.

Comments: The dressing used here contains yogurt and cottage cheese, making it rich in calcium and low in fat and calories. Its also delicious over chilled lean beef or seafood served on a bed of greens.

This recipe makes a large quantity thats good for a picnic or potluck. For a family dinner, you could halve the recipe - although leftovers keep well and are certainly appropriate for lunch the next day.

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