CALIFORNIA YOGURT SALAD
Ingredients
1 cup plain lowfat yogurt
1/2 cup strawberries, sliced
2 Tbsp. apricots, finely chopped
1 tsp. fresh or dry mint
4 ounces bean sprouts
Directions
Mix strawberries, apricot and mint.
Store over night in refrigerator.
Use to top a bed of sprouts.
Nutritional Analysis Per Serving: Calories, 182; Fat, 6g; Fiber, 3g; Cholesterol, 7mg; Sodium, 95mg; percent calories from fat, 29%.
Recipe provided by the International Sprout Growers Association.
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