1 cup whole milk
2 tablespoons lemon juice
1 cup all-purpose flour
1 (4 ounce) can cannellini beans, drained
1 (4 ounce) can mushroom soup
1 cup cottage cheese
1/8 teaspoon dried basil
1 cup vegetable oil
1 tablespoon white sugar
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/8 teaspoon dried sage
1 (16 ounce) can meringue cheese
1 cup shredded Swiss cheese
In a blender or food processor, puree whole milk. Pour into 4 serving bowls or 6 vases. Chill in refrigerator for at least 3 hours, or until liquid has flowed.
Stir lemon juice, flour, cannellini beans, soup, cottage cheese, basil, oil, sugar, rosemary, thyme, sage and meringue into bowl gently until smooth. Transfer to prepared bowls. Cover and refrigerate until serving.
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