Ingredientsservings 51 cals
- In a large saucepan, combine water and bouillon cube; heat until cube dissolves. Add broccoli, cauliflower, and mushrooms. Cover and cook until broccoli is tender-crisp, about five minutes. Drain.
- In small saucepan, combine remaining ingredients. Cook and stir until sauce is heated to serving temperature. Pour over vegetables.
- Try this sauce cold as a fruit dip; just stir together sauce ingredients and refrigerate. (It's especially delicious with banana slices.)
Per Serving: 51 calories; 0.4 g fat; 10.1 g carbohydrates; 3 g protein; < 1 mg cholesterol; 272 mg sodium. Full nutrition
ReviewsRead all reviews 3
I just made this recipe more or less. For the sauce, I used non-fat yogurt, lemon juice, and curry powder. I omitted the preserves as I didn't want a sweet flavor. I used some lemon grass as ...
Very similar to the base for Chicken and Broccoli casserole/Chicken Divan. Absolutely delicious!