Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Cantaloupe |
½ cup | Lowfat yogurt; vanilla or plain |
4 teaspoons | Sugar; or less |
1 cup | Cantaloupe |
¼ cup | Fresh orange juice |
2 tablespoons | Nonfat dry milk solids |
2 tablespoons | Mango chutney; hot |
¼ teaspoon | Thai Seasoning blend (McCormick) |
\N \N | Mango-Passion Jump-up Hot Sauce, optional |
\N \N | Fresh chopped cilantro leaves, garnish |
DIP FOR VEGETABLES & FRUIT
Cut cantaloupe into chunks and place in the bowl of a food processor. Add other ingredients blend thoroughly. Chill or serve immediately over fruit salad.
May be used as "stock" for a soup; add cucumbers and spices, to taste.
For a tangier Dressing: use ½ cup kiwi fruit in place of 1-cup melon.
3% cff. Serves 6, 2 tablespoon each: 30 cals, 0.9 protein, ⅒ g fat; 7 g carb; 226 mg sodium, ⅒ mg cholesterol.
Dip for Vegetables and Fruit: Puree the cantaloupe. Combine all by hand for a thicker dip. Serve as dip for platter of red grapes, cucumbers, cherry tomatoes, cut cauliflower, watermelon chunks (seedless), and mushrooms.
~-Jul 30 97 patH
Ideas presented in Inland Empire Magazine August 1997: "Dress It Up".
Busted by KitpatH and shared with Eat-lf.
Recipe by: Hanneman (Riverside) Posted to Digest eat-lf.v097.n193 by KitPATh <phannema@...> on Jul 31, 1997