1/2 teaspoon cumin
1/2 teaspoon coriander
3/4 cup buttermilk
2 tablespoons fresh mint leaves
2 teaspoons honey
2 ice cubes
1 In a small, ungreased skillet, toast the cumin over medium-low heat until fragrant and slightly darker in color, 1 to 2 minutes. Immediately transfer to a small plate or bowl so it won't keep cooking.
2 In a blender, combine the toasted cumin, coriander, buttermilk, mint, honey, and ice cubes, and puree until thick. Makes 1 serving
PER SERVING: 159 CALORIES, 4G TOTAL FAT (1.2G SATURATED), 6MG CHOLESTEROL, 2G DIETARY FIBER, 26G CARBOHYDRATE, 8G PROTEIN, 212MG SODIUM. GOOD SOURCE OF: CALCIUM, MAGNESIUM, POTASSIUM, RIBOFLAVIN, VITAMIN B12
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.