Low-fat Yogurt Spinach Raita Recipe

Raita (cold yogurt soup) made with baby spinach leaves and curry spices

1. Fat free or Low fat yogurt : 2 Cups

2. Baby Spinach leaf: 1 Cup Leaf stems removed, washed and chopped

3. Ground Cumin seeds: ½ teaspoon

4. Fenugreek seed powder: ¼ teaspoon

5. Sea Salt: ½ teaspoon or to taste
6. Degi Mirch (Paprika): ¼ teaspoon

7. Cayenne powder: ¼ teaspoon or to taste

1. Beat yogurt in a bowl with fork to a smooth creamy consistency. If the yogurt is too sour, add a pinch of Splenda.

2. Prepare dry spice mix

Dry roast cumin seeds in hot pan, till brown. Grind roasted cumin seeds. If you don't have time, substitute it with ground cumin seeds.

Mix Cumin powder, Fenugreek powder, salt, paprika and cayenne pepper.

3. Stir dry spice mix into the beaten yogurt.

4. Stir in chopped spinach. Store in refrigerator.

Yield: 2½ Cups

Dairy: 1 Cup

Vegetable: ¼ cups

Note: 1 cup of raw Spinach equals ½ cup of Vegetable serving.