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Nutrition Facts
Nutrition facts per serving:
- Calories 44
- Protein(gm)3
- Carbohydrate(gm)7
- Fat, total(gm)1
- Cholesterol(mg)2
- Saturated fat(gm)0
- Monosaturated fat(gm)0
- Polyunsaturated fat(gm)0
- Dietary Fiber, total(gm)1
- Sugar, total(gm)5
- Vitamin A(IU)437
- Vitamin C(mg)24
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)0
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)20
- Cobalamin (Vit. B12)(µg)0
- Sodium(mg)35
- Potassium(mg)173
- Calcium(DV %)71
- Iron(DV %)1
*Percent Daily Values are base on a 2,000 calorie diet
Curry Dip and Veggies
Makes:
12
servings
Serving size:
2 tablespoons
Yield:
Makes 1-1/2 cups
Start to Finish:
10 mins
Ingredients
- 2 6 ounce cartons plain low-fat yogurt
- 1/4 cup mango chutney
- 2 - 3 teaspoons curry powder
- 1 pound fresh vegetables such as sugar snap peas, snow pea pods, carrot sticks, and/or yellow summer squash
Directions
In a small bowl stir together yogurt, chutney, and curry powder. Serve immediately or cover and chill up to 24 hours. Serve with vegetables for dipping.
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