Curry dressing or dip
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plain low-fat yogurt; |
| ½ | teaspoon | Curry powder; |
| ⅛ | teaspoon | Ground ginger; |
| ¼ | teaspoon | Salt; |
| Dash of cayanne pepper; | ||
Directions
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 O'Brion and her Meal Master
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