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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 1 1/2 cups (12, 2-tablespoon servings)
- Calories 44
- Total Fat (g) .6
- Saturated Fat (g) .3
- Monounsaturated Fat (g) .2
- Polyunsaturated Fat (g) .1
- Cholesterol (mg) 2
- Sodium (mg) 35
- Carbohydrate (g) 7
- Total Sugar (g) 5
- Fiber (g) 1
- Protein (g) 3
- Vitamin C (DV%) 40
- Calcium (DV%) 7
- Iron (DV%) 6
*Percent Daily Values are base on a 2,000 calorie diet
Curry Dip and Veggies
Makes: 1 1/2 cups (12, 2-tablespoon servings)
Start to Finish: 10 minutes
Ingredients
- 2 6-ounce cartons plain low-fat yogurt
- 1/4 cup mango chutney
- 2 to 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.
