Veggie Scoop

About this recipe

Chef(s): Brooklyn Hughes, Kaley Folkins, Hanzeal Desquitado
Location: Prosper ISD – North Texas Recipe Book Vol. 6 – 2020

Veggie Scoop

Nutrition information

  • Calories - 90
  • Fat – 0.5 grams
  • Sat. Fat – 0 grams
  • Fiber – 3 grams
  • Sugar - 8 grams

Ingredients

  • 1/2 each Cucumber, large
  • 6 each Cherry Tomatoes, fresh
  • 3/4 cup Greek Yogurt, non-fat, plain
  • 1.5 tsp Lemon juice, fresh
  • 1/2 tsp Dill Weed, dried
  • 1 pinch of Salt
  • 12 each Baby Carrots, medium

Directions

  1. Wash all vegetables.
  2. Using a butter knife, cut the cucumber in half. Put half away and cut the remaining 1/2 into 8 slices.
  3. Cut the cherry tomatoes in half to get 12 pieces.
  4. Place 4 slices of cucumber, 6 tomato halves, and 6 baby carrots on one side of each plate.
  5. In a mixing bowl combine yogurt, lemon juice, dill weed, and salt. Mix well.
  6. Divide into two portions and scoop onto plates, next to the veggies.

Serves 2