Dutch Cheese

1 cup cottage cheese
1/2 cup creme fraiche or sour cream
salt and white pepper to taste
1 cup watercress leaves, finely chopped


Pour cottage cheese into a sieve lined with cheesecloth and drain for one hour
Beat in creme fraiche or sour cream until thick and fairly smooth
Season to taste with salt and white pepper
Stir in watercress
Cover and chill 1 hour

Variation: Whip watercress and cheese together in food processor for a pale green cheese

Serve as a dip, with crackers, or as cheese filling for dark and whole grain bread sandwiches
from Vegetarian Table: America (Madison)