Guest guest Posted October 28, 2002 Report Share Posted October 28, 2002 * Exported from MasterCook * Curry Chutney Dip with Homemade Rusks Recipe By :California Culinary Academy Serving Size : 4 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup light soft tofu 1/2 cup part-skim ricotta cheese 1/3 cup mango chutney -- unsweetened 1 tablespoon lemon juice 2 teaspoons curry powder 1/4 teaspoon cumin 1 teaspoon dark sesame oil HOMEMADE RUSKS: 1 loaf baguette whole-grain French bread Blend all ingredients and chill for 1 1/2 hours. Homemade Rusks Preheat oven to 200F. Cut baguette into thick wedges and place on ungreased baking sheet. Bake at 200F until very crisp (about 45 minutes). One baguette makes 20 rusks. Source: " Elegant Low-Calorie Cooking, Mary Harrison Carroll " Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 433 Calories; 8g Fat (15.8% calories from fat); 16g Protein; 75g Carbohydrate; 4g Dietary Fiber; 9mg Cholesterol; 763mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Fruit; 1 Fat. NOTES : Serve this simple party dip with rusks, crackers or vegetable sticks. Nutr. Assoc. : 26519 0 382 0 0 0 0 0 3969 Quote Link to comment Share on other sites More sharing options...
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