Curry dressing or dip

Yield: 8 servings

Ingredients:

1 c Plain low-fat yogurt; 1/4 ts Salt;
1/2 ts Curry powder; Dash of cayanne pepper;
1/8 ts Ground ginger;

Instructions:

Blend all ingredients until smooth. Chill in a covered container at least 1 hour before serving. This is easy and delicious as a dressing on chicken or fish salads or as a dip for assorted raw vegetables. Food Exchange per serving: UP TO 2 TABLESPOONS MAY BE CONSIDERED FREE. Low-sodium diets: Omit salt. Source: The Art for Cooking for the Diatetic by Mary Abbott Hess R.D. M.S. and Katharine Middleton. Brought to you and yours via Nancy O'Brion and her Meal Master