Fire and Ice Veggies with Cinnamon Yogurt Dip

Family & Friends Cook

Who: The Workshop, serving individuals with disabilities
Cost: $20 includes shipping
Details: soft-backed, spiral bound
Pages of recipes: 380
Send checks to: The Workshop, 706 S. West St., Galena, IL 61036
or call 815-777-2211

Fire and Ice Veggies with Cinnamon Yogurt Dip


  • 2 pkgs. sweet potato fries
  • 1-6 oz. low fat vanilla yogurt
  • 1-1/4 c. cherry or grape tomatoes
  • 12 med. celery stalks trimmed and cut into 5 inch sticks
  • 1 T. honey
  • 1/4 tsp. cinnamon


  • Preheat oven to 450 degrees.
  • Bake fries on a non-stick baking pan for 30-35 minutes. Stir occasionally.
  • Combine yogurt, honey and cinnamon; mix well. Put into a bowl and place in middle of an appetizer tray.
  • Remove fries from oven and arrange alternately with celery sticks and tomatoes on tray around dip. Serve immediately.