---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Dips, Dressings, Curry
       Yield: 8 servings
       1 c  Plain low-fat yogurt;
     1/2 ts Curry powder;
     1/8 ts Ground ginger;
     1/4 ts Salt;
            Dash of cayanne pepper;
   Blend all ingredients until smooth.  Chill in a
   covered container at least 1 hour before serving. This
   is easy and delicious as a dressing on chicken or fish
   salads or as a dip for assorted raw vegetables.
   Food Exchange per serving: UP TO 2 TABLESPOONS MAY BE
   CONSIDERED “FREE.” Low-sodium diets: Omit salt.
   Source: The Art for Cooking for the Diatetic by Mary
   Abbott Hess,R.D.,M.S. and Katharine Middleton.
   Brought to you and yours via Nancy O'Brion and her
   Meal Master