Prep:10 min.
Cook: 5 min.This recipe serves:  8    
Preparation time: 10 minutes

 

Ingredients

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

 

Nutrition Facts

Serving Size 3 tablespoons
 

Amount Per Serving
Calories 100

Protein 5 g

Total Carbohydrate 12 g

Dietary Fiber 1 g

Soluble Fiber g

Insoluble Fiber g

Sugar 10 g

Total Fat 3 g

Saturated Fat 1 g

Monounsaturated Fat 1G

 

Cooking Instructions

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 three 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 one 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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