Recipe - Curry Dressing Or Dip

1 cup Plain lowfat yogurt;
One half teaspoon Curry powder;
1/8 teaspoon Ground ginger;
One fourth teaspoon Salt;
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." Lowsodium diets: Omit salt.

Source: The Art for Cooking for the Diatetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton.
Brought to you and yours via Nancy O'Brion and her Meal Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip