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Name: Spicy Yogurt Spread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1/4 ts Orange zest; finely grated; Salt and white pepper; to; 1/2 c Plain lowfat yogurt; 1/2 ts Cayenne pepper; divided use; 1 tb Nonfat dry milk; flakes; 1/2 ts Honey; or sugar; 1/2 Whole cucumber; coarsley

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INGREDIENTS

1/4 ts Orange zest; finely grated
Salt and white pepper; to
TO MAKE 2/3CUP SAUCE
1/2 c Plain lowfat yogurt
1/2 ts Cayenne pepper; divided use
1 tb Nonfat dry milk; flakes
1/2 ts Honey; or sugar
1/2 Whole cucumber; coarsley

Servings

INSTRUCTIONS

Mix yogurt with the nonfat dry milk flakes or powder and sweeten to taste with honey or sugar. We used 1/2 a cucumber for the sauce. Cut off the end-tip, peel, then cut into spears. Remove seeds. Coarsely chop. Add some or all of the cucumber to the yogurt. Add orange zest, salt and pepper, to taste and half the cayenne pepper. Add additional cayenne to taste. (Reserve unused chopped cucumber for garnish.) Serve at room temperature. Prep: 5 mins plus 20 to 30 mins stand time. Use as a sandwich spread, a dip for raw vegetables, a topping for baked potato or chilis and soups. 1/3 cup: 65.8 cals, 1.1 g fat, 14.4% cff Recipe by: PatHanneman Sep 1997 Riverside Posted to Digest eat-lf.v097.n222 by KitPATh on Sep 04, 1997

NOTES

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Spicy Yogurt Spread

1/4 ts Orange zest; finely grated
 Salt and white pepper; to
 TO MAKE 2/3CUP SAUCE
1/2 c Plain lowfat yogurt
1/2 ts Cayenne pepper; divided use
1 tb Nonfat dry milk; flakes
1/2 ts Honey; or sugar
1/2 Whole cucumber; coarsley

Mix yogurt with the nonfat dry milk flakes or powder and sweeten to taste  with honey or sugar.    We used 1/2 a cucumber for the sauce. Cut off the end-tip, peel, then cut  into spears. Remove seeds. Coarsely chop. Add some or all of the cucumber  to the yogurt. Add orange zest, salt and pepper, to taste and half the  cayenne pepper. Add additional cayenne to taste. (Reserve unused chopped  cucumber for garnish.)    Serve at room temperature. Prep: 5 mins plus 20 to 30 mins stand time.    Use as a sandwich spread, a dip for raw vegetables, a topping for baked  potato or chilis and soups.    1/3 cup: 65.8 cals, 1.1 g fat, 14.4% cff    Recipe by: PatHanneman Sep 1997 Riverside    Posted to Digest eat-lf.v097.n222 by KitPATh <phannema@wizard.ucr.edu> on  Sep 04, 1997

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Nutrition

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Serving Size: 1 Serving (61g)
Recipe Makes: 2 Servings

Calories: 39
Calories from Fat: 9 (23%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0g
Cholesterol 3.7mg		1 %
Sodium 42.9mg		1 %
Potassium 143.3mg		4 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 4.3g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 39

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