1 c  Plain low-fat yogurt;

    1/2 ts Curry powder;

    1/8 ts Ground ginger;

    1/4 ts Salt;

           Dash of cayanne pepper;
  Blend all ingredients until smooth.  Chill in a covered container at
  least 1 hour before serving. This is easy and delicious as a dressing
  on chicken or fish salads or as a dip for assorted raw vegetables.
  Food Exchange per serving: UP TO 2 TABLESPOONS MAY BE CONSIDERED
  "FREE." Low-sodium diets: Omit salt.
  Source: The Art for Cooking for the Diatetic by Mary Abbott
  Hess,R.D.,M.S. and Katharine Middleton.
  Brought to you and yours via Nancy O'Brion and her Meal Master