Holiday: Halloween Dip
Source of Recipe
Internet
List of Ingredients
vegetable cooking spray
1/4 cup (24 g) chopped scallions, including some green
1 tablespoon (15 ml) curry powder
1/2 teaspoon (2.5 ml) ground ginger
dash ground cinnamon
2 cups (227 g) plain nonfat yogurt
1/4 cup (36 g) finely chopped golden raisins
Recipe
Lightly coat a nonstick skillet with cooking. Add scallions and place over low heat.
Sauté until onion is limp, about 5 minutes, stirring occasionally. Stir in curry powder, ginger, and cinnamon.
Stir and cook for another 30 seconds, until spices are fragrant.
Stir scallion-spice mixture into yogurt. Add raisins, mixing well.
Transfer mixture to a serving dish. Serve with raw vegetables such as carrot sticks, celery sticks, sliced zucchini, cauliflower and broccoli florets, mushrooms, and slices of jicama.
YIELD: About 2 Cups
Per 1/4 cup (70 g) serving plus 6 pieces of raw vegetables: 77 calories (5% calories from fat), 6 g protein, 1 g total fat (0.1 g saturated fat), 14 g carbohydrate, 2 g dietary fiber, 1 g cholesterol, 67 mg sodium
Diabetic exchanges: 1 carbohydrate (1/2 skim milk, 1 vegetable)
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