Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | ---Dipping Sauce--- |
| ¼ cup | Plain nonfat yogurt |
| ¼ cup | Light sour cream |
| 2 teaspoons | Honey |
| 2 teaspoons | Spicy brown mustard -Broccoli Trees--- |
| 2 \N | Carrots; peeled |
| 3 cups | Broccoli florets |
| 4 \N | Cherry tomatoes |
| 3 tablespoons | Parsley leaves |
To prepare dipping sauce, combine yogurt, sour cream, honey, and mustard in a small bowl. Hold carrots against cutting board and trim off ends. Cut each half, crosswise, then lengthwise to make four pieces. Arrange each plate by putting two carrot pieces side-by-side in the center. Arrange broccoli around the carrots forming a cluster. Arrange the tomatoes at the top of the plate. Spoon dip around the base of carrots and sprinkle with parsle
Recipe by: Makes 4 servings
Posted to recipelu-digest Volume 01 Number 665 by James and Susan Kirkland <kirkland@...> on Feb 01, 1998