| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
2try, Appetizers, Dips and sp |
12 |
servings |
INGREDIENTS
| 1/2 |
c |
Vanilla low-fat yogurt |
| 1/4 |
c |
Lowfat cream cheese; softened |
| 1/4 |
c |
Orange marmalade; or chutney |
| 1 |
ts |
Poppy seeds |
|
|
Orange curls or zest strands; optional garnish |
INSTRUCTIONS
1. Spoon yogurt onto several layers of heavy-duty paper towels, and spread
to 1/2-inch thickness. Cover with additional paper towels; let stand 5
minutes. Scrape yogurt into a medium bowl, using a rubber spatula.
2. Add cream cheese to yogurt. Beat at medium speed of an electric mixer
until smooth. Stir in marmalade and poppy seeds. Cover and chill at least
25 minutes.
3. Stir before serving. Garnish with orange curls, if desired. Serve with
assorted fresh fruit. Store remaining dip, tightly covered, in the
refrigerator up to 5 days.
Per Tablespoon: Calories 36; 25%cff, Carbohydrate 6.1g; Protein 1.0g; Fat
1.0g; Fiber 0g; Cholesterol 3mg; Sodium 36mg; Calcium 29mg. Exchange Free.
Estimated by SOURCE: The Jenny Craig Cookbook: Cutting Through the Fat
(1995) Oxmoor ISBN: 0-8487-1496-2
Recipe by: Jenny Craig
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 14, 1998, converted
by MM_Buster v2.0l.
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