Total Time
Prep 10 mins
Cook 10 mins

I am always looking for healthy recipes and this one from the detox section of the "Healthy Eating" book put out by "The Australian Woman's Weekly" caught my eye. So, I am putting it here for safe keeping. I am often the only person in my house eating the healthy recipes I make and that is also why I was happy to see this was a recipe for one but I am sure it could be easily scaled up.

Ingredients Nutrition


  1. Place carrot and juice in small saucepam.
  2. Cook uncovered, over low heat, about 10 minutes or until liquid is evaporated.
  3. Cool for 10 minutes.
  4. Blend or process carrot mixture with yogurt.
  5. Stir in mint, currants and ginger.
Most Helpful

Liked this a lot. Made as written and it served two nicely. Served with home made tortilla chips and think would also be good with pita chips. Was a little concerned about the mint, but decided to stick to the recipe and was glade I did as we liked the mint and ginger play off each other very well. Thanks for the post.

Debbwl February 28, 2010

This served two of us as a dip. My DH, who doesn't like carrots, shared this with me! He made toasted tortilla chips and we ate it with those. Delicious! This was so odd going in that I wasn't sure what to expect; it came together beautifully and healthfully, without tasting medicinal! I think this could be eaten like pudding (okay, I admit to eating several spoonfuls!). Thanks, Sarah_Jayne! Made for Vegetarian Recipe Swap.

mersaydees May 09, 2009