LF Tofu yogurt veg dip

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* Exported from MasterCook *

 

Tofu Yogurt Vegetable Dip

 

Recipe By :Lynn Fischer, Healthy Indulgences (1995)

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

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8 ounces silken tofu

3 tablespoons fresh lemon juice

1/2 teaspoon sugar

1/2 tablespoon cider vinegar

1/2 teaspoon Tabasco sauce

or finely chopped seeded jalapeno

1 tablespoon low-sodium soy sauce

1/4 cup nonfat yogurt cheese or yogurt

1 small onion -- chopped

1/4 cup chopped carrots

1/4 cup chopped celery

1/4 cup chopped green bell pepper

1/4 cup chopped parsley

2 tablespoons chopped red bell pepper -- for garnish

2 tablespoons chopped parsley -- for garnish

 

In a food processor or blender, blend the tofu, lemon juice, sugar, cider

vinegar, Tabasco, soy sauce, and yogurt 3 to 4 minutes until very smooth. Remove

the mixture to a small bowl. Add onion, carrots, celery, green bell pepper, and

1/4 cup parsley and stir until combined. Cover and refrigerate for several

hours. Before serving, sprinkle with the remaining parsley and red bell pepper.

Serve chilled.

 

Per 1/4 Cup: Saturated Fat: Trace Total Fat: 1 gm; Cholesterol: Trace Sodium:

151 mg Calories: 50

 

 

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Per Serving (excluding unknown items): 48 Calories; 1g Fat (20.3% calories from

fat); 4g Protein; 6g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 132mg

Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0

Other Carbohydrates.

 

NOTES : Serves: 6. Silky tofu takes on the tang of lemon and the heat of Tabasco

in this chunky vegetable dip. I use silken tofu for the texture and because it

contains the least fat (although there is nonfat tofu if you can find it).

 

Nutr. Assoc. : 5678 0 0 0 0 2130706543 0 20159 0 0 0 0 0 0 0