Curry Dressing or Dip
Yield: 8 servings
1 c Plain low-fat yogurt; 1/4 ts Salt;
1/2 ts Curry powder; Dash of cayanne pepper;
1/8 ts Ground ginger;
Blend all ingredients until smooth. Chill in a covered container at
least 1 hour before serving. This is easy and delicious as a dressing
on chicken or fish salads or as a dip for assorted raw vegetables.
Food Exchange per serving: UP TO 2 TABLESPOONS MAY BE CONSIDERED
FREE. Low-sodium diets: Omit salt.
Source: The Art for Cooking for the Diatetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton.
Brought to you and yours via Nancy OBrion and her Meal Master
441 c Plain low-fat yogurt; 1/4 ts Salt;
1/2 ts Curry powder; Dash of cayanne pepper;
1/8 ts Ground ginger;
Blend all ingredients until smooth. Chill in a covered container at
least 1 hour before serving. This is easy and delicious as a dressing
on chicken or fish salads or as a dip for assorted raw vegetables.
Food Exchange per serving: UP TO 2 TABLESPOONS MAY BE CONSIDERED
FREE. Low-sodium diets: Omit salt.
Source: The Art for Cooking for the Diatetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton.
Brought to you and yours via Nancy OBrion and her Meal Master
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