Directions:
- In a medium bowl, whisk the wasabi powder with the water until a smooth paste forms; let stand for 5 minutes.
- Whisk in the yogurt, goat cheese and sugar.
- Season with salt.
- Transfer the dip to a serving bowl and refrigerate until chilled.
- In a large pot of boiling salted water, cook the broccoflower until al dente, about 3 minutes.
- Drain and rinse under cold water until cool.
- Drain well and pat dry.
- To serve, arrange the broccoflower, celery, fennel and cucumber on a platter.
- Top the dip with the radish sprouts and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.85 Kcal (715 kJ) | ||
| Calories from fat | 69.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.76g | 12% | |
|---|---|---|---|
| Cholesterol | 25.28mg | 8% | |
| Sodium | 178.35mg | 7% | |
| Potassium | 607.79mg | 13% | |
| Total Carbs | 10.72g | 4% | |
| Sugars | 4.24g | 17% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 14.62g | 29% | |
| Vitamin C | 12.5mg | 21% | |
| Iron | 1.1mg | 6% | |
| Calcium | 323mg | 32% | |
| Amount Per 100 g | |||
| Calories | 61.03 Kcal (256 kJ) | ||
| Calories from fat | 24.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.77g | 12% | |
|---|---|---|---|
| Cholesterol | 9.03mg | 8% | |
| Sodium | 63.71mg | 7% | |
| Potassium | 217.12mg | 13% | |
| Total Carbs | 3.83g | 4% | |
| Sugars | 1.52g | 17% | |
| Dietary Fiber | 1.37g | 15% | |
| Protein | 5.22g | 29% | |
| Vitamin C | 4.5mg | 21% | |
| Iron | 0.4mg | 6% | |
| Calcium | 115.4mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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