Vegetable appetizer "Spring Forest" with ranch dressing

Ingredients:

• 0.5 cups low-fat Greek yogurt
• 1/4 cup low-fat yogurt or kefir
• 1/4 tbsp. freshly grated parmesan
• 1 tbsp chopped fresh dill
• 0.5 tsp garlic powder
• 0.5 tsp coarse salt
• 1/4 tsp onion powder
• 220 g young carrots
• 220 g of green peas
• 1 cucumber, sliced ​​into 0.5 cm thick circles.
• 1 red bell pepper, halved, seeded and cut into 1cm wide strips.

Preparation:

1. In a medium bowl, combine yogurt, buttermilk, Parmesan, dill, garlic powder, salt, and onion powder. Cover and refrigerate for 1 hour to allow the flavors to meld.
2. Place carrots, peas, cucumbers, and peppers in wheat sprouts or portion the vegetables into small cups for easy eating! Serve with sauce.