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Artichoke dip For an attrative setting, serve artichoke dip or any vegetable dip in hollowed out small pumpkins, eggplants, bell peppers or cabbage. 2 cups lowfat cottage cheese 1/3 cup plain non-fat yogurt 11/2 tsp. lemon juice 1 tsp. dried parsley (or 1 tbsp. fresh, chopped) 1/2 tsp. onion powder 1 tsp. curry powder 114-oz. can artichoke hearts 110-oz. can water chestnuts In a food processor, blender or with electric mixer, blend the first 6 ingredients until smooth. Then add artichokes and water chestnuts and mix until well chopped. Refrigerate for at least 2 hours. Serve cold in a hollowed out pineapple, melon, cabbage or pumpernickel bread round. Makes 3 cups. Half the fat carrot cake America has long enjoyed rich, moist carrot cake traditionally made with high fat oil, sugar, and cream cheese frosting. Traditional carrot cake get about half of its calories from fat, but this recipe lets you have your cake and eat it too! This carrot cake is 25 percent fat, rich in beta-carotene and unbelievably scrumptious. Cake: 2 cups carrots, shredded 1/2 cup golden raisins, chopped 1/2 cup vegetable oil 2 tsp. vanilla extract 1 11-oz. can mandarin oranges, drained 5 egg whites 11/2 cups cake flour 11/2 cups whole wheat flour 2 1/2 tsp. baking soda 11/2 cups sugar 3 tsp. cinnamon 1/2 tsp. ground nutmeg
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