Serves: 8
Fruits and Vegetables: ½ cup per serving
Ingredients
½ cup plain yogurt, non-fat or low-fat
½ cup light sour cream
4 teaspoons honey*
4 teaspoons spicy brown mustard
4 cups raw vegetables (sliced cucumbers, broccoli florets, carrot sticks, celery sticks and bell pepper slices)
Directions
- Wash and prepare fresh vegetables.
- In a small bowl, combine yogurt, sour cream, honey and spicy brown mustard.
- Chill dipping sauce in refrigerator until ready to serve.
- Serve ½ cup raw vegetables with 2 tablespoons dipping sauce.
*Do not give honey to children under 12 months of age—they are at risk of infant botulism, which is a rare but serious form of food poisoning.
Tips
Substitute raw vegetables with what’s in season
Nutrition Facts
Serving size (made with nonfat yogurt): ½ cup vegetables with 2 tablespoons dipping sauce; Calories: 50; Carbohydrates: 8 g, Fiber: 1 g; Fat: 1.5 g; Saturated fat: 1 g; Sodium: 65 mg