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30 minutes
Prep: 15 minutes
Cook: 15 minutes
108 calories per serving view nutrition facts
4 servings
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| 500 | grams | new potatoes | |
| 250 | ml | yogurt, plain | |
| 2 | each | cilantro leaves | finely chopped |
| 1 | x | salt and black pepper | to taste |
Boil 500 g new potatoes, peel and dice.
In a large bowl mix together 250 mL plain yogurt (use a thick low-fat version to reduce kilojoules), 2 finely chopped fresh coriander leaves and salt and pepper to taste.
Add potatoes and fold dressing gently through.
Spoon into a serving dish and scatter the seeds of 1 pomegranate over the top.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Total Carbohydrate 25.0g | 8% |
| Dietary Fiber 2.0g | 9% |
| Sugars 1.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 0% | Vitamin C | 27% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Blanching is a cooking technique whereby food, usually vegetables or fruits, are briefly immersed in boiling, salted water, and then submerged in an...
I got the original recipe from Celebrity Chefs when Marla Gibbs was a guest about 30 years ago. Your ingredients list doesn't correspond to the directions. It should say 1 1/2 tsp baking soda and not "salt". That much salt is way too much. Also, I cut the powdered sugar in the frosting in half because the amount called for is WAY TOO SWEET - and I added some fresh lemon juice and grated lemon peel. It makes for a much better cake which everyone raves about.
