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Ingredients:
150ml (1/4 pint) plain low-fat yogurt
225g (8 oz) cottage cheese
1 Tablespoon grated onion
6 pickled gherkins veer finely chopped
3 Celery stalks
3 Carrots
1/2 cucumber
1 Tablespoon sea salt
600ml (1 pint) iced water
Directions:
Put the yogurt, cottage cheese, onion and gherkins in a bowl and stir well to mix. Chill in the refrigerator for 1 hour. Meanwhile, cut each celery stalk into 4 lengths. Peel the carrots and split each one lengthwise into quarters.
Cut the cucumber in half, then cut each half lengthwise into 4 pieces. Put the celery, carrots and cucumber in a bowl, sprinkle with the salt, and then pour on the iced water. Chill in the refrigerator for 1 hour.
Put the yogurt dip in a serving bowl and stand the bowl on a large plate. Drain the vegetables and arrange on the plate around the dip.
Serves 4 to 6