Watercress Raita

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! -Cooling. Cook time is chill time.

• Ready In: 3 hrs 5 mins
• Serves: 6

Ingredients

• 2  cups nonfat plain yogurt
• 1  cup  fresh watercress leaf, dried and finely minced
• 1  garlic clove, minced
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons sugar or 1 1⁄2 teaspoons Splenda sugar substitute
• 1  pinch cayenne pepper or 1  pinch black pepper
• 1⁄2 green bell pepper, seeded and minced
• 1⁄2 red bell pepper, chopped to garnish (optional)

Directions

1. Stir together yogurt, watercress and garlic.
2. Add spices and green bell pepper.
3. You may want to chill it for a few hours it to develop the flavors.
4. Place in a serving dish and garnish with red bell pepper if desired.