Crudites with Three Dips

Name: Crudites with Three Dips
Ingredients: 450 g vegetable crudités (baby carrots, zucchini sticks, baby corn (blanched in boiling water for 1 min), green beans (blanched 1 min), red and yellow pepper strips and broccoli florets); 1 cup fresh basil leaves (firmly packed); 1 garlic clove (crushed); 1 tbsp pine nuts; 250 g yogurt (plain, low-fat ); pepper (to taste); 170 g ricotta (or cream cheese, reduced fat); 1 green onion (finely chopped); 2 tbsp parsley (finely chopped); t tbsp chives (finely snipped); 1 tsp tarragon vinegar; 50 g sundried tomatoes ((not oil-packed)); 80 g cottage cheese (reduced-fat); 80 g yogurt (plain, low-fat); 1⁄2 cup fresh basil leaves (firmly packed)

www.besthealthmag.ca

Few foods are healthier than raw vegetables, so serve these crudites with tempting low-fat dips for a starter. Or, for a light lunch, this recipe serves four. You can also offer fruit and whole-wheat...

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Ingredients

450 g vegetable crudités (baby carrots, zucchini sticks, baby corn (blanched in boiling water for 1 min), green beans (blanched 1 min), red and yellow pepper strips and broccoli florets)
1 cup fresh basil leaves (firmly packed)
1 garlic clove (crushed)
1 tbsp pine nuts
250 g yogurt (plain, low-fat )
pepper (to taste)
170 g ricotta (or cream cheese, reduced fat)
1 green onion (finely chopped)
2 tbsp parsley (finely chopped)
t tbsp chives (finely snipped)
1 tsp tarragon vinegar
50 g sundried tomatoes ((not oil-packed))
80 g cottage cheese (reduced-fat)
80 g yogurt (plain, low-fat)
1⁄2 cup fresh basil leaves (firmly packed)