Roquefort Mousse and Crudites

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 8  celery stalks with leaves
• 1 pound curd cottage cheese fat-free
• 3 ounces roquefort blue crumbled

Equipment

• food processor
• bowl
• blender

Directions

1. Finely chop 2 tablespoons celery leaves, reserving stalks.
2. Place the celery leaves, cottage cheese, blue cheese, and pepper in a blender or food processor, and process for 1 1/2 minutes or until smooth. Spoon cheese mixture into a bowl; cover and chill for 1 hour.
3. Cut the celery stalks into sticks or as desired.
4. Serve with mousse.