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Ingredients

• Pesto-yogurt dip:
• 55 g (2 oz) fresh basil leaves
• 1 garlic clove, crushed
• 1 tbsp pine nuts
• 250 g (9 oz) plain low-fat bio yogurt
• Fresh herb dip:
• 170 g (6 oz) fromage frais
• 1 spring onion, finely chopped
• 2 tbsp finely chopped parsley
• 1 tbsp finely snipped fresh chives
• 1 tsp tarragon vinegar
• Italian-style tomato dip:
• 55 g (2 oz) sun-dried tomatoes (dry-packed)
• 85 g (3 oz) cottage cheese
• 85 g (3 oz) plain low-fat yogurt
• 2 tablespoons freshly chopped basil leaves
• salt and pepper
• To serve:
• 450 g (1 lb) mixed vegetable crudités, such as baby carrots, courgette sticks, baby sweetcorn (blanched in boiling water for 1 minute), green beans (blanched for 1 minute), pepper strips, chicory leaves and broccoli florets.

Description

Few Foods Can Be Healthier Than Raw Vegetable Sticks, So Make The Most Of Them By Serving Them With Tempting Low-fat Dips For A Snack Or Instead Of A Formal First Course. Or, For A Light Lunch, These Quantities Will Serve 4. You Could Also Offer A Selecti

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