Curried Yogurt Dip With Crisp Steamed Broccoli
- 3 cups plain nonfat yogurt
- 1 1/2 teaspoons olive oil
- 2 garlic cloves minced
- 1 1/2 teaspoons curry powder
- 3 cups broccoli florets
Line strainer with double-thick layer of cheesecloth, extending over sides; set over deep bowl. Add yogurt to strainer. Chill overnight (liquid will drain from yogurt and yogurt will thicken). Transfer yogurt to small bowl; discard liquid.
Stir oil and garlic in small nonstick skillet over medium heat 30 seconds. Stir in curry powder. Whisk curry mixture into yogurt. Season with salt. Chill at least 1 hour and up to 1 day.
Steam broccoli until crisp-tender, about 2 minutes. Rinse under cold water. Chill until cold. Serve with dip.
This recipe yields 6 servings.
Per serving: calories, 54; total fat, 1 g; saturated fat, 0.5 g; cholesterol, 0.