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Preptime: 10 min.Cooktime: 5 min.
Carbs: 12g
Fat: 3g
Fiber: 1g
Protein: 5g
Satfat: 1g
Sodium: 252mg
2 cups plain low-fat yogurt
1 teaspoon olive oil
1 cup minced onion
one 12-ounce jar roasted red peppers, drained
1/4 cup toasted pine nuts
salt to taste
freshly ground black pepper
1 clove garlic, minced
Directions:
1. Place a strainer over a deep bowl. Add the yogurt to the strainer, cover and refrigerate overnight. The yogurt will drain and thicken overnight. Discard the liquid. (This can be done in advance and stored for up to one week in the refrigerator.)
2. Heat the oil in a skillet over medium heat, add the onions and cook until they become translucent, about 3 minutes. Add the garlic and cook one minute more.
3. In a food processor, puree the onion mixture with the red peppers and all but 1 tablespoon of the pine nuts. Stir the red pepper mixture into the strained yogurt. Season to taste with salt and pepper. Chill for at least one hour. (This can be made in advance and stored in the refrigerator for up to 3 days.) Garnish with the remaining pine nuts.
Serve with fresh vegetables and pita wedges.
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