Brussel Sprouts
with Caraway

1 serving

• 1/2 pound fresh Brussels sprouts
• 1/4 cup plain nonfat yogurt
• 1 1/2 teaspoons coarse-grained mustard
• 1/4 teaspoon crushed caraway seeds
• 1 dash pepper

Wash sprouts thoroughly, remove discolored leaves, cut off stem ends, and slash bottom of each sprout with a shallow X. Steam for 11-12 minutes until tender.

Combine yogurt with mustard, caraway & pepper; stir well then drizzle over the sprouts.

Bon appetit!