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Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 12
    • 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
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    Curry Dip and Veggies

    Makes: 12 servings Serving size: 2 tablespoons Yield: Makes 1-1/2 cups
    Start to Finish: 10 mins
     

    Views Nutrition Facts

    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.

    Curry Dip and Veggies

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