Yoghurt and peanut butter dip

Yoghurt and peanut butter dip

This recipe was adapted from the Cooking from the heart recipe book series, developed by Pharma Dynamics

Serves: 4

Ingredients:

  • 45 ml (3 tbsp) peanut butter
  • 125 ml (½ cup) plain yoghurt
  • Pink Lady® apple wedges and celery sticks

Method:

  1. Place peanut butter in a bowl and mix until slightly softened. Stir in the yoghurt and mix well until smooth.
  2. Enjoy the dipping sauce with apple and celery as a snack or sweet treat after a meal.

Chef's Tip

1. Add a pinch of cinnamon or drop of vanilla essence to the dip for a different flavour.
2. Make sure you use a good quality peanut butter that is lower in added salt and sugar.

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Jogurt-en-grondboontjiebotterdoopsous

Hierdie resep is aangepas uit die Cooking from the heart resepteboekreeks, soos deur Pharma Dynamics ontwikkel.

Serves: 4

Ingredients:

  • 45 ml (3 e) grondboontjiebotter
  • 125 ml (½ k) ongegeurde jogurt
  • Pink Lady® appelwiggies en selderystokkies

Method:

  1. Plaas grondboontjiebotter in ’n mengbak en roer tot sag. Roer die jogurt by en meng tot glad.
  2. Geniet doopsous met appel en seldery as ’n peuselhappie of soetigheid na ete.

Chef's Tip

1. Voeg ’n knippie kaneel of ’n druppel vanieljegeursel by vir nog geur.
2. Gebruik ’n grondboontjiebotter van ’n goeie gehalte en kies een met min bygevoegde suiker en sout.

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