Ingredients
- 240 ml low fat yogurt (plain)
- 1 gr curry powder
- 1 gr salt
- 1 gr ginger (ground)
Dash of cayanne pepper; Blend all ingredients until smooth. Chill in a covered container at least 1 hour before serving. This is easy and delicious as a dressing on chicken or fish salads or as a dip for assorted raw vegetables. Food Exchange per serving: UP TO 2 TABLESPOONS MAY BE CONSIDERED "FREE." Low-sodium diets: Omit salt.
