For a double dose of spice, serve this “scent-sational” dip with crisp gingersnaps. The combination is perfect as a slightly sweet appetizer or a bite of quick dessert.

　　

Ingredients

Serves 8; 1/4 cup per serving

　　8 ounces fat-free plain yogurt

　　1 medium apple, such as Granny Smith, Gala, or Fuji, peeled and finely chopped

　　1 medium rib of celery, finely chopped

　　1/4 cup chopped walnuts, dry-roasted

　　1 tablespoon honey

　　1 teaspoon grated lemon zest

　　1 tablespoon fresh lemon juice

　　1/4 teaspoon ground cinnamon

　　1/8 teaspoon ground nutmeg

　　

Step 1

In a medium bowl, stir together all the ingredients. Serve at room temperature or cover and refrigerate for up to three days. Stir gently just before serving if the mixture has become slightly watery.

　　

Cook’s Tip on Dry-Roasting Seeds, Nuts, or Whole Dried Spices

Step 2

To dry-roast seeds, nuts, or dried spices, put them in a single layer in a small skillet. Cook over medium heat for about 4 minutes, or until the seeds darken and begin to pop, the nuts begin to brown, or the spices become very fragrant, stirring frequently. Remove them from the skillet so they don’t burn.

　　

Nutrition Information

Step 3

(Per serving)

　　

Step 4

Calories: 58

　　

Step 5

Total fat: 2.5g

　　

Step 6

Saturated: 0.5g

　　

Step 7

Trans: 0.0g

　　

Step 8

Polyunsaturated: 1.5g

　　

Step 9

Monounsaturated: 0.5g

　　

Step 10

Cholesterol: 1mg

　　

Step 11

Sodium: 26mg

　　

Step 12

Carbohydrates: 7g

　　

Step 13

Fiber: 1g

　　

Step 14

Sugars: 6g

　　

Step 15

Protein: 2g

　　

Step 16

Calcium: 64mg

　　

Step 17

Potassium: 121mg

　　

dietary exchanges

Step 18

1/2 other carbohydrate

　　

Step 19

1/2 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition