Vegetable Tray with Tangy Yogurt Dip
1 cup plain fat-free yogurt
2 tablespoons chili sauce
1 teaspoon prepared horseradish
Assorted Fresh Vegetables (below)
ASSORTED FRESH VEGETABLES
Bell pepper strips
Broccoli flowerets
Carrot slices or sticks or baby-cut
carrots*
Cauliflowerets
Celery sticks
Cherry tomatoes
Cucumber slices
Jicama sticks
Snow (Chinese) pea pods or snap pea pods**
Zucchini sticks
Mix the yogurt, chili sauce and horseradish in a medium bowl. Cover and
refrigerate at least 1 hour to blend flavors.
Arrange at least 4 or 5 different raw Assorted Fresh Vegetables on the
serving plate. Serve with the dip.
Cut carrots diagonally to make large slices that are easy to dip.
Snap off the stem end of pea pod, and pull the string across the pea to
remove it.
Yield:
“1 cup”
Refrigerate:
“1:00″
Per serving: 8 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 1g Carbohydrate; trace Cholesterol; 12mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: serving plate
*Cut carrots diagonally to make large slices that are easy to
dip.
**Snap off the stem end of pea pod, and pull the string across the
pea pod to remove it.
Tips
Taste the dip before serving it, and add another teaspoon of
horseradish if you want a stronger flavor.
You can purchase whole baby-cut carrots, broccoli flowerets and
cauliflowerets cleaned and ready to eat in the produce section of
the supermarket.
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