• Fast
• Healthy
• Make-Ahead
• Vegetarian

Ingredients

1. 2 teaspoons wasabi powder
2. 2 teaspoons water
3. 1 cup plain, nonfat Greek or Greek-style yogurt
4. 3 ounces fresh goat cheese, at room temperature
5. Pinch of sugar
6. Salt
7. 1 medium head of broccoflower or cauliflower, cut into 1 1/2-inch florets
8. 4 celery ribs, cut into 4-by-1/2-inch sticks
9. 1 fennel bulb, halved lengthwise and cut into 1/2-inch wedges
10. 1 large seedless cucumber, peeled and cut into 3-by-1/2-inch sticks
11. 1/3 cup radish sprouts (optional)

Directions

1. In a medium bowl, whisk the wasabi powder with the water until a smooth paste forms; let stand for 5 minutes. Whisk in the yogurt, goat cheese and sugar. Season with salt. Transfer the dip to a serving bowl and refrigerate until chilled.
2. In a large pot of boiling salted water, cook the broccoflower until al dente, about 3 minutes. Drain and rinse under cold water until cool. Drain well and pat dry.
3. To serve, arrange the broccoflower, celery, fennel and cucumber on a platter. Top the dip with the radish sprouts and serve.

Make Ahead

The dip and vegetables can be refrigerated overnight. Cover the crudités with a damp paper towel and plastic wrap.

Notes

One Serving 144 Calories, 5 gm Fat, 3.2 gm Saturated Fat, 16 gm Carbohydrates, 6.5 gm Fiber.