| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiment, Eat-lf mail | 6 | Servings | ||
INGREDIENTS
| 2/3 | c | Plain lowfat yogurt |
| 1 | t | Ground coriander |
| 1 | Clove garlic, crushed | |
| 1 | t | Tomato paste |
| 1 | t | Chopped fresh cilantro |
| leaves | ||
| Salt and pepper, to taste |
INSTRUCTIONS
Place all ingredients in a small bowl and mix together thoroughly. Makes 2/3 cups. Prep 5 mins. Do no freeze. mc-PER SERVING 21% cff: 17 cals; 0.4g fat; 1g prot; 2g carb; 2mg chol; 18mg sod; 0.1g fiber. May be served cold or hot. A pungent, spicy creamy sauce, good with beans (pulses) and veggie burgers. See Curried Chick Pea Rissoles. *Recipe from HIGH FIBRE COOKING, by Carole Handslip, (1988) A&P Creative Cooking Collection. ISBN 0920691226 >from Pat Hanneman (Kitpath) >Eat-lf Mailing List 98-Mar-11 Recipe by: HIGH FIBRE COOKING, by Carole Handslip (1988)* Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 11, 1998
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“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”
Nutrition (calculated from recipe ingredients)
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Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 7.5mg
Potassium: 16.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g