| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Dips, Guests |
1 |
-3/4 cups |
INGREDIENTS
| 1 |
|
8-oz container lemon yogurt |
| 1 |
|
8-oz container sour cream |
| 1 |
ts |
Ginger |
| 1 |
tb |
Honey |
| 1/2 |
ts |
Grated fresh lemon peel |
| 1/2 |
ts |
Lemon juice |
INSTRUCTIONS
In small bowl, combine all ingredients; blend well. Cover; refrigerate 1 to
2 hours to blend flavors. (To keep apple, pear or banana slices from
turning brown, slice these fruits last. Toss the slices with orange or
grapefruit juice or dip them in 1 quart cold water mixed with 3 tablespoons
of lemon juice). The dip can be made a day ahead of time; cover and
refrigerate it.
Serve dip with assorted fresh fruit such as whole strawberries, pineapple
chunks, seedless grapes, melon wedges and apple, pear or banana slices.
Garnish the dip with lemon slices or curls of lemon peel.
Nutrition info: Serving size is 1 tablespoon which equals 30 calories; 2g
total fat, saturated 1g; cholesterol 4mg; sodium 10mg; total carb 2g.
Dietary exchanges: 1/2 fat
Source: Pillsbury Classic Cookbooks: _Easiest-Ever Holiday Meals_; Dec
1996. MM format by Mary Ann Young <maryann36@juno.com>
Posted to EAT-L Digest 03 Dec 96
From: maryann36
Date: Tue, 3 Dec 1996 23:02:07 PST
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