Curry Dressing Or Dipcurries, diabetic, dips, dressings 1 cup plain low-fat yogurt 1/2 teaspoon curry powder 1/8 teaspoon ground ginger 1/4 teaspoon salt 1 dash of cayanne pepper Blend all ingredients until smooth. Chill in a covered container at least 1 hour before serving. This is easy and delicious as a dressing on chicken or fish salads or as a dip for assorted raw vegetables. Food Exchange per serving: UP TO 2 TABLESPOONS MAY BE CONSIDERED "FREE." Low-sodium diets: Omit salt. Source: The Art for Cooking for the Diatetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton. Brought to you and yours via Nancy O'Brion and her Meal Master |
