Minted Yogurt Sauce, Mexican Salsa Cruda

Minted Yogurt Sauce

Makes two cups

2 cups lowfat vanilla yogurt

1tablespoon granulated sugar

3tablespoons fresh mint leaves

Place ingredients in blender jar. Place cover on blender jar. Turn blender on and process on purée until well blended, about 10 to 15 seconds. Turn blender off. Serve chilled with fresh fruit.

Nutritional information per tablespoon:

Calories 16 (0% from fat) • carb. 3g • pro. 1g • fat 0g • sat. fat 0g

• chol. 1mg • sod. 8mg • calc. 27mg • fiber 0mg

Variation: Substitute fruit-flavored yogurt.

Mexican Salsa Cruda

Makes two cups

1(28-ounce cans) plum tomatoes, drained ¼ cup fresh cilantro leaves

2jalapeño peppers, halved, seeded, cut into ½-inch pieces

1small onion, peeled, cut into ½-inch pieces

1teaspoon fresh lime juice

1teaspoon table salt

Place ingredients in blender jar in order listed. Place cover on blender jar. Turn blender on and pulse on Mix 5 to 6 times until coarsely chopped. Turn blender off. Allow to sit for 1 to 2 hours to develop flavor. Drain before serving if a thicker salsa

is desired.

Nutritional information per tablespoon:

Calories 8 (0% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 76mg • calc. 3mg • fiber 0g

	Spicy Crabmeat Dip
Makes 1¾ cups
¹/³	cup whole or reduced fat milk
1	cup lowfat sour cream
¼	cup lowfat mayonnaise
1	can (6 ounces) crabmeat, drained (about ¾ cup)
1	tablespoon fresh chopped chives
1½	teaspoons prepared horseradish
¼	teaspoon ground white pepper

Place ingredients in blender jar in order listed. Place cover on jar. Turn blender on and process on Purée until well blended, about 20 to 25 seconds. Turn blender off. Scrape blender jar with a spatula. Turn blender on and process an additional 20 to 25 sec- onds until well combined. Refrigerate 1 to 2 hours before serving to develop flavor.

Nutritional information per tablespoon:

Calories 34 (53% from fat) • carbo. 2g • prot. 2g • fat 2g • sat. fat 1g

• chol. 15mg • sod. 91mg • calc. 23mg • fiber 0g

Chunky Guacamole

Makes 1½ cups

¼cup fresh cilantro leaves

1 medium garlic clove, peeled, quartered

1small scallion, trimmed, cut into 1 inch pieces

½ small green chili, seeded and quartered ¼ teaspoon table salt

¹∕8 teaspoon chili powder

½ cup nonfat plain yogurt

2tablespoons fresh lemon juice

1small plum tomato, cut into ½ inch pieces

2small ripe avocados, peeled, pits removed, cut into ½- inch pieces

Place cilantro, garlic, scallion, chili, salt, and chili powder in jar. Place cover on blender jar. Turn blender on and pulse on Stir until coarsely chopped, about 5 to 6 times. Add yogurt, lemon juice, and tomato pieces. Pulse on stir until coarsely chopped (about

5 times), then run continuously on stir until combined, about 10 seconds. Add avocado pieces, and pulse on stir to combine, about 10 times. Turn blender off. Scrape blender jar with a spatu- la. Turn blender on. Run continuously on Stir until combined, but still chunky, about 10 seconds. Turn blender off.

Tip: To prevent browning, bury the pit in the center of the mixture for serving or storage.

Nutritional information per tablespoon:

Calories 39 (69% from fat) • carbo. 2g • prot. 1g • fat 3g • sat. fat 0g

• chol. 0mg • sod. 30mg • calc. 13mg • fiber 1g

SPB-7 Series specifications

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