Ingredients
1 cup water
1 cube chicken bouillon
8 ounces fresh broccoli spears
8 ounces cauliflowerets
1/4 pound fresh mushrooms, quartered
1/4 cup plain yogurt
1/4 cup SMUCKER’S(r) Low Sugar Apricot Preserves
1/2 teaspoon lemon juice
1/4 teaspoon curry powder
1/8 teaspoon salt
Directions
In a large saucepan, combine water and bouillon cube; heat until cube dissolves. Add broccoli, cauliflower, and mushrooms. Cover and cook until broccoli is tender-crisp, about five minutes. Drain.
In small saucepan, combine remaining ingredients. Cook and stir until sauce is heated to serving temperature. Pour over vegetables.
