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Low Fat Oriental Curry Veggies
Makes 8 servings
long beans, cut in 3-in. lengths
daikon, peeled, cut in coins
snow peas
canned baby corn
small bok choy, inner leaves
carrot, wedges
cucumber, slices
cherry tomatoes
1 cup low-fat mayonnaise
1/4 cup fat free plain yogurt
1 tablespoon curry powder
1/4 teaspoon garlic powder
2 teaspoons granulated sugar replacement, or 1 packet, or granulated sugar
1 teaspoon lemon juice
Drop snow peas, baby corn and long beans into boiling water for 1-2 minutes until crisp tender. Rinse with cold water and drain. Serve other items raw. Arrange on a platter and serve with a low-fat dip.
For Curry Dip:
Mix ingredients together. Chill for one hour and serve with tray of vegetables. The number you can serve depends on the amount of vegetables you prepare.
Nutrition Facts
Amount Per Serving: Calories 103 - Calories from Fat 55
Percent Total Calories From: Fat 53%, Protein 7%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 8mg, Sodium 202mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 4266 units, Vitamin C 37 units, Calcium 0 units, Iron 1 units
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
