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test. Try it on your favorite tossed vegetable.
Vegetable Garden Dip
1 tsp. finely grated green pepper 1T. finely grated carrot 2 tsp. finely grated onion 1/8 tsp. garlic powder 1/2 c. cottage cheese 1 c. plain yogurt
Blend cottage cheese with vegetables and garlic powder until smooth. Fold in yogurt. Cover and refrigerate. Yield: I-IV2 cups. 11 calories per tablespoon.
Creamy Curry Dressing
lVfc tsp. curry powder 1T. minced parsley Dash sugar substitute (to taste) IV2 T. lemon juice Salt and pepper (optional) 3/4 c. yogurt 1/4 c. buttermilk
Blend all ingredients together. Cover and refrigerate one hour or more to allow flavors to blend. Yield: 1 cup. 8V2 calories per tablespoon.
Greek Casserole
1 lb. ground beef 1 c. chopped onion IV2 c. coarsely chopped, peeled eggplant
1 c. coarsely chopped, peeled potato 1/2 c. tomato sauce 1 tsp. chili powder 3/4 tsp. ground nutmeg 1/2 tsp. salt 1/2 tsp. garlic powder 1/4 c. grated Parmesan cheese 2 eggs 1 c. plain yogurt Snipped parsley
In skillet, saute meat and onion until onion is tender. Drain off excess fat. Stir in eggplant, potato, tomato sauce, and seasonings. Simmer covered 20 minutes or until vegetables are tender. Stir in cheese. Spoon into IV2 quart casserole. Beat together eggs and' yogurt. Spoon over meat and vegetable mixture. Bake uncovered at 350 degrees Fahrenheit for 30-35 minutes or until top is set. Sprinkle with parsley. Serves 6. 418 calories per serving.
93.5%