Curry Dip & Veggies

By amt2mf

cal. (kcal) 44, Fat, total (g) 1, chol. (mg) 2, sat. fat (g) 0, Monosaturated fat (g) 0, carb. (g) 7, Polyunsaturated fat (g) 0, fiber (g) 1, sugar (g) 5, pro. (g) 3, vit. A (IU) 437, vit. C (mg) 24, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 35, Potassium (mg) 173, calcium (mg) 71, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 , 6 ounce cartons plain low-fat yogurt
• 1/4 cup mango chutney
• 2 - 3 teaspoons curry powder
• 1 pound fresh vegetables such as sugar snap peas, snow pea pods, carrot sticks, and/or yellow summer squash

Preparation

Step 1

1. In a small bowl stir together yogurt, chutney, and curry powder. Serve immediately or cover and chill up to 24 hours. Serve with vegetables for dipping.