Crudites:

4	medium carrots, peeled and cut into sticks

4	medium celery ribs, cut into sticks

1	large red bell pepper, seeded and cut into strips

1	large green bell pepper, seeded and cut into strips

2	small zucchini, cut into diagonal slices

1	bunch radishes, cleaned, trimmed, and cut in half

1	10-ounce bag cocktail cherry tomatoes, rinsed

1	medium cucumber, cut into sticks or slices

Savory Cheese Dip:

3	cups (678 g) 1% low-fat cottage cheese

3	tablespoons (45 ml) reduced-fat mayonnaise

1 1/2

tablespoons (22.5 ml) fresh lemon juice

6	scallions, white part plus 2 inches (5 cm) green, thinly sliced

2	tablespoons (10 ml) chopped parsley

1/4	teaspoon (1.25 ml) crushed red pepper flakes or to taste

3/4	teaspoon salt (optional)

1. Prepare the vegetables. Pack like vegetables in self-sealing plastic bags. Add a few ice cubes and seal. Refrigerate until ready to assemble on a large decorative tray, leaving room for the bowl of dip in the center.
2. For the dip: Place all dip ingredients in a food processor or blender. Process until smooth using on/off pulses and scraping down the bowl once or twice. Transfer dip to a serving bowl; refrigerate until ready to serve.
3. To serve, place the dip in the center of the vegetables. Serve at once. (If it's quite hot, place a few ice cubes over the vegetables to keep them cool and crisp.)

For exchange purposes, count 6 to 8 vegetable pieces as 1 vegetable exchange