• 2 cups chicken broth
  • 2-1/2 cups sliced zucchini
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • Pinch dried leaf marjoram
  • 1 teaspoon curry powder
  • Salt and pepper to taste
  • 2 tablespoons non-fat dry milk
  • 1 cup plain low-fat yogurt
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons diced red bell pepper, or pimento


  1. In a medium-size saucepan, place all ingredients except yogurt, lemon juice and bell pepper; bring to a boil. Reduce heat, skim off any froth that accumulates, cover and simmer 10 minutes or until zucchini is tender. Cool.
  2. In a blender or a food processor fitted with the metal blade, process in batches until pureed. Add yogurt and lemon juice; chill well. Garnish with bell peppers.

Recipe Yield: 6 (1-cup) Servings

Nutritional Information Per Serving:

Calories: 39
Sodium: 75 milligrams
Cholesterol: 3 milligrams
Protein: 3 grams
Carbohydrates: 7 grams

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Diabetic Exchanges

1/2 Milk, 1 Vegetable

Book Title: Light and Easy Diabetes Cuisine