CUCUMBER RAITA


2 cups plain low-fat yogurt, drained
1 cup currants or raisins
1/2 cup walnuts, chopped
1 large cucumber, peeled, seeded and diced
2 tablespoons mint leaves, minced
Fresh ground black pepper


1.	Boil raisins in 1 cup water for 1 minute.  Leave to soak for 5 
minutes then drain well.

2.	Toast walnuts for 10 minutes in a 350°F oven.  Cool completely.

Combine all ingredients in a bowl.  Chill for 30 minutes, stir 
before serving.

Makes 4 servings.   

Nutritional information per serving:

Calories:	283.5
Total fat:	11.65g 
% calories from fat:	37%
Calcium:	279.25mg