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 2 lb red bell peppers- 1 lb yellow bell pepper
- 2 cups Plain Mountain High Yoghurt®
- 2 tablespoons chopped fresh chervil
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh basil
- 1 teaspoon salt
- Dash pepper
- 2 tablespoons balsamic vinegar
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Set oven control to broil. Line cookie sheet with foil; place peppers on foil. Broil peppers with tops 4 inches from heat about 20 minutes, turning every few minutes, until completely charred. Place peppers in large bowl to cool; do not break skins of peppers.
Peel cooled peppers in bowl to catch peppers and juices. Discard seeds and blackened skins. In food processor, place peppers and juice. Cover; process until smooth.
Add yoghurt, herbs, salt, pepper and vinegar. Cover; process until blended. Store covered in refrigerator until ready to serve.
Serve cold. Garnish with extra yoghurt if desired.
Makes 8 servings, about 1 cup each.
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| Calories - 90 |
| Total Fat - 2.5g |
| Cholesterol - 10mg |
| Potassium - 410mg |
| Sodium - 330mg |
| Total Carbohydrates - 12g |
| Protein - 3g |
| Fiber - 2g |
| Calcium - 10% |
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Serving size: About 1 cup.
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*Note:All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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