Curried chutney dressing

Yield: 4 Servings

Measure 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

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

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