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Post by Tia on Jul 28, 2005 9:34:40 GMT -5
Creamy Vegetable-Salsa Dip
Chopped raw cauliflower gives this creamy, rich-tasting dip a surprise crunch. Serve it with baked tortilla wedges or vegetable crudites. The recipe can easily be halved for a nutritious nosh for two.
Makes 4 servings
1 1/2 cups plain nonfat yogurt 1 cup salsa 8 sun-dried tomato halves (not packed in oil), finely chopped 1/2 cup finely chopped cauliflower 1/2 cup finely chopped celery 1/2 cup chopped scallions ; 1/2 cup finely chopped carrot 1/2 cup finely chopped green bell pepper 2 teaspoons prepared yellow mustard Sugar substitute to equal 2 teaspoons sugar 1/4 teaspoon freshly ground black pepper 1/4 cup chopped fresh chives, to garnish
In medium bowl, combine yogurt and salsa; add dried tomatoes, cauliflower, celery, scallions, carrot, bell pepper, mustard, sugar substitute and black pepper; stir to blend. Let stand 10 minutes. Garnish with chopped chives before serving.
SERVING (ABOUT 1 CUP) PROVIDES: 1/2 Milk, 3 1/4 Vegetables; 1 gram Fat, 3 grams Fiber.
PER SERVING: 113 Calories, 1 g Total Fat, 0 g Saturated Fat, 2 mg Cholesterol, 769 mg Sodium, 20 g Total Carbohydrate, 3 g Dietary Fiber, 7 g Protein, 206 mg Calcium .
Recipe from Weight Watchers Cut The Fat Cookbook
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