Baked jelly with horseradish and cottage cheese remoulade

This dish is especially designed and suitable for reduction dieters and for dieters who want to indulge in good food at Christmas.

Ingredients:

500 g of roasted jellybeans 600 g small boiled potatoes 1 tbsp grated horseradish lettuce leaf For the remoulade: 200 g soft non-fat cottage cheese

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1 tbsp finely chopped parsley 1/2 tablespoon finely chopped chives 1/2 tbsp finely chopped dill 1/8 l

td>milk 1 pc small sweet and sour cucumber 1 pc small onion a little water ground pepper salt

Procedure:

Push the cottage cheese through a sieve into a bowl, add the prepared herbs, the finely diced cucumber and onion, salt and pepper, add milk and a little water if necessary and whisk the mixture creamy.

Serve the remoulade prepared in this way separately in a dipping dish.

Cut the now baked rosbif into thin slices, spread them neatly on a heated dish and garnish with a lettuce leaf garnished with a spoonful of grated horseradish.

For a side dish, boiled potatoes and the above-mentioned cottage cheese remoulade are suitable.