| 152 | 153 | 154 | 155 | 156 |
| 1 | 39 | 78 | 117 | 156 |
|
Jicama sticks
Snow (Chinese) pea pods or snap pea pods**
Zucchini sticks
Mix the yogurt, chili sauce and horseradish in a medium bowl. Cover and
refrigerate at least 1 hour to blend flavors.
Arrange at least 4 or 5 different raw Assorted Fresh Vegetables on the
serving plate. Serve with the dip.
Cut carrots diagonally to make large slices that are easy to dip.
Snap off the stem end of pea pod, and pull the string across the pea to
remove it.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
Yield:
"
1 cup"
T(Refrigerate):
"
1:00"
-
- - - - - - - - - - - - - - - - - -
Per serving: 8 Calories (kcal); trace Total Fat; (3% calories from fat); 1g
Protein; 1g Carbohydrate; trace Cholesterol; 12mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
NOTES : Essential Equipment: serving plate
*
Cut carrots diagonally to make large slices that are easy to
dip.
*
*Snap off the stem end of pea pod, and pull the string across the
pea pod to remove it.
Tips
Taste the dip before serving it, and add another teaspoon of
horseradish if you want a stronger flavor.
You can purchase whole baby-cut carrots, broccoli flowerets and
cauliflowerets cleaned and ready to eat in the produce section of
the supermarket.
Nutr. Assoc. : 20159 0 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0
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