 |
Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 6 |
|
From: The Vegetarian Epicure by Anna Thomas, first edition 1972. This book was a real find! -Cooling. Cook time is chill time. Ingredients:
2 cups nonfat plain yogurt |
1 cup fresh watercress leaf, dried and finely minced |
1 garlic clove, minced |
1/2 teaspoon salt |
1 1/2 teaspoons sugar or 1 1/2 teaspoons splenda sugar substitute |
1 pinch cayenne pepper or 1 pinch black pepper |
1/2 green bell pepper, seeded and minced |
1/2 red bell pepper, chopped to garnish (optional) |
Directions:
1. Stir together yogurt, watercress and garlic.
2. Add spices and green bell pepper.
3. You may want to chill it for a few hours it to develop the flavors.
4. Place in a serving dish and garnish with red bell pepper if desired.
|
|