curry chutney tofu dip

[Guest guest]

sometimes books are wrong. The nutrition for this recipe says it makes 1 cup for

4 servings, makes it look like it include the bread -- 5 thin slices of

whole-grain french bread (baguette) = 25 cals per serving. I've listed this one

per tablespoon and excluded the bread.

 

 

 

* Exported from MasterCook *

 

Curry Chutney Dip with Tofu

 

Recipe By :Elegant Low-Calorie Cooking from CCA, Mary Carroll, Editor

Serving Size : 16 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup soft tofu

1/2 cup part-skim ricotta cheese

1/3 cup mango chutney -- low or no sugar

1 tablespoon fresh lemon juice

2 teaspoons curry powder -- or to taste

1/4 teaspoon cumin

1 teaspoon dark sesame oil

 

Blend all ingredients and chill for 1 1/2 hours.

 

NOTED: Recipe published with 1/4 cup chutney plus 5 thin slices baguette as 25

cals per serving. That's more like 125 cals per serving. -pat

 

Source:

" California Culinary Academy, Chevron Books 0897211545 "

Yield:

" 1 cup "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 25 Calories; trace Fat (14.9% calories

from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol;

23mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other

Carbohydrates.

 

Serving Ideas : toasted thinly sliced whole-grain baguette

 

 

Nutr. Assoc. : 26519 25029 382 0 0 0 0 26196

 

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