| |
|
 1 cup Plain Mountain High Yoghurt- 2 12-oz. cans spicy tomato
or mixed vegetable juice
- ½ cup seeded, diced tomato
- ½ cup seeded, diced cucumber
- ½ cup seeded, diced green pepper
- ½ cup diced celery
- 2 green onions, minced
- 2 tablespoons fresh lemon zest
- Salt and pepper
- 4 lemon twists
|
|
|
In a large glass or ceramic bowl, whisk together Mountain High Yoghurt and tomato juice until smooth. Stir in vegetables and lemon zest, and season with salt and pepper to taste. Cover and chill for one hour. Ladle into bowls and serve with a lemon twist for garnish.
Makes 4 servings.
Click here to view the Next Recipe!
|
|
|
|
|
|
|
|
|
| Calories - 110 |
| Total Fat - 2.5g |
| Cholesterol - 10mg |
| Potassium - 593mg |
| Sodium - 251mg |
| Total Carbohydrates - 17g |
| Protein - 5g |
| Fiber - 3g |
| Calcium - 15% |
|
|
|
|
|
*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.
|
|
|
|
|
|
| |
|
| |
|
|
Recipes 
