Yogurt Salsa
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2 1/2 cups
1 lb Plum Tomatoes
1 md Onion
1 Jalapeno Pepper
1/4 c Plain Low-Fat Yogurt
1/2 c Fresh Cilantro; chopped
1 pn Salt
1/4 ts Pepper
Core and dice tomatoes. Peel and chop onion. Seed and chop pepper.
Combine tomatoes, onion, pepper, yogurt, cilantro, salt and pepper in
the work bowl of a food processor or blender. Process by pulsing
until coarsely chopped, but not pureed. Chill and serve with tortilla
chips and bite-sized raw vegetables
Per 1/2 cup: Calories: 35, Fat: trace, Cholesterol: trace, Sodium:
100 mg.
Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
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