Title: Spicy Yogurt Spread
Categories: Sauce
Yield: 2 Servings

		2/3-cup sauce:; (up to make)
1/2	c	Plain lowfat yogurt
1	tb	Nonfat dry milk; flakes
1/2	ts	Honey; or sugar
1/2		Whole cucumber; coarsley chopped
		Seeds removed
1/4	ts	Orange zest; finely grated
		Salt and white pepper; to taste
1/2	ts	Cayenne pepper; divided use

Mix yogurt with the nonfat dry milk flakes or powder and sweeten to taste with honey or sugar.

We used 1/2 a cucumber for the sauce. Cut off the end-tip, peel, then cut into spears. Remove seeds. Coarsely chop. Add some or all of the cucumber to the yogurt. Add orange zest, salt and pepper, to taste and half the cayenne pepper. Add additional cayenne to taste. (Reserve unused chopped cucumber for garnish. )

Serve at room temperature. Prep: 5 mins plus 20 to 30 mins stand time.

Use as a sandwich spread, a dip for raw vegetables, a topping for baked potato or chilis and soups.

1/3 cup: 65. 8 cals, 1. 1 g fat, 14. 4% cff

Posted to MM-Recipes Digest V4 #8 by fatfree-request@fatfree.com on Aug 17, 1997

Recipe by: PatHanneman Sep 1997 Riverside

previous

next