TRAINING DATES: Confidence 2 Cook Training for Trainers: 14th & 15th January 2020 (Huntly), 20th-21st November 2019 (Training Fully Booked) (Aberdeen City), 11th-12th February 2020 (Aberdeen City). For More Information, Click on News

Vegetable and Nut Platter to Share

Dunrobin Valley Vegetable and Nut Platter Dunrobin Valley Vegetable and Nut Platter

Ingredients (serves 4)

Dip

125g Cream Cheese

2 Dessertsp Low Fat Natural Yogurt

2 Cloves of Garlic (peeled and chopped)

1 Tablsp Fresh Coriander, Parsley or Chives


For the Vegetable Crudities

12 Cherry Tomatoes (washed)

1 Small Cucumber/green pepper (washed

and cut into strips)

1 Yellow Pepper (washed and cut into strips)

2 Carrots (peeled and sliced into sticks)

2 Celery Sticks (washed and cut into strips)

85g Unsalted or Mixed Nuts

Method

1. Mix together dip ingredients. Place in a small serving bowl.

2. Arrange vegetables on a plate and serve with dip and nuts.

  • A great healthy choice for a party
  • The colours will appeal to children and often they prefer raw vegetables
  • Experiment with alternative vegetables e.g. spring onions, radishes, mangetout, babycorn, mushrooms etc.
  • Try including seasonal fruit e.g. strawberries, sliced apple etc.

A 229.25g serving contains:

  • Energy 982kJ 236kcal 6%
  • Fat 15gMed21%
  • Saturates 3.5gLow18%
  • Sugar 7.7gLow9%
  • Salt 0.62gLow10%

of an adults reference intake.

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