Cubs in the Kitchen 02-08d

Broccoli Forest



1/4 cup plain non-fat yogurt
1/4 cup light sour cream
2 teaspoons honey
2 teaspoons spicy brown mustard
2 carrots, peeled if desired
3 cups broccoli florets
4 cherry tomatoes
3 Tablespoons fresh parsley
To prepare dipping sauce, combine all
ingredients in a small bowl. Trim ends off
carrots and cut in half crosswise and
lengthwise to make four pieces. Arrange
each plate by putting two carrot pieces side
by side in the center. Arrange broccoli around
carrots forming a cluster. Place a cherry
tomato at the top of the plate Spoon dip
around the bottom of trees and sprinkle with

References / Source:
Great Salt Lake Council

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