Curried chutney dressing
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Nonfat plain yogurt |
| ¼ | cup | Nonfat sour cream |
| ¼ | cup | Skim milk |
| 1 | tablespoon | Chutney; chopped |
| ½ | teaspoon | Curry powder |
| ¼ | teaspoon | Ground ginger |
Directions
In a small bowl, stir together the yogurt, sour cream, milk, chutney, curry powder and ginger. To store, cover tightly and refrigerate for up to 1 week. Chef's note: If the dressing is too thick after being refrigerated, stir in a little more skim milk.
Prevention's Healthy Ideas
Notes: Makes: ½ cup or 4 servings Per 2 tablespoons: Calories: 34 ;Fat: ⅒ g. (3% of calories) ; Fiber: ⅒ g. ; Cholesterol: 1 mg. ; Sodium: 30 mg.
>from Pat Hanneman X-post >Mc-Recipe >Eat-LF Archives 98Feb Recipe by: Prevention Mag Feb98 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 15, 1998