| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Thai | Salads, Eat-lf mail, Tried | 6 | Servings |
INGREDIENTS
| 1 | c | Cantaloupe |
| 1/2 | c | Lowfat yogurt; vanilla or plain |
| 4 | ts | Sugar; or less |
| 1 | c | Cantaloupe |
| 1/4 | c | Fresh orange juice |
| 2 | tb | Nonfat dry milk solids |
| 2 | tb | Mango chutney; hot |
| 1/4 | ts | Thai Seasoning blend (McCormick) |
| Mango-Passion Jump-up Hot Sauce, optional | ||
| Fresh chopped cilantro leaves, garnish |
INSTRUCTIONS
DIP FOR VEGETABLES & FRUIT Cut cantaloupe into chunks and place in the bowl of a food processor. Add other ingredients blend thoroughly. Chill or serve immediately over fruit salad. May be used as "stock" for a soup; add cucumbers and spices, to taste. For a tangier Dressing: use 1/2 cup kiwi fruit in place of 1-cup melon. 3% cff. Serves 6, 2 tablespoon each: 30 cals, 0.9 protein, 0.1 g fat; 7 g carb; 226 mg sodium, 0.1 mg cholesterol. Dip for Vegetables and Fruit: Puree the cantaloupe. Combine all by hand for a thicker dip. Serve as dip for platter of red grapes, cucumbers, cherry tomatoes, cut cauliflower, watermelon chunks (seedless), and mushrooms. ~-Jul 30 97 patH Ideas presented in Inland Empire Magazine August 1997: "Dress It Up". Busted by KitpatH and shared with Eat-lf. Recipe by: Hanneman (Riverside) Posted to Digest eat-lf.v097.n193 by KitPATh <phannema@wizard.ucr.edu> on Jul 31, 1997
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