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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 1 1/2 cups (12, 2-tablespoon servings)
- Calories44
- 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 cartonsplain low-fat yogurt
- 1/4 cupmango chutney
- 2 to 3 teaspoonscurry powder
- 1 poundfresh 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.
