Roquefort Cheese Mousse with Celery


8 stalks celery with leaves

1 lb. fat-free cottage cheese

3 ounces crumbled Roquefort or other blue cheese (3/4 cup)

1/2 teaspoon freshly ground black pepper

few drops Tobasco


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