Vegetable Melange

Vegetable Melange

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"Here's a fruit sauce that's just as good over freshly cooked vegetables as it is as a chilled fruit dip."
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servings 51 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. 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.
  2. In small saucepan, combine remaining ingredients. Cook and stir until sauce is heated to serving temperature. Pour over vegetables.


  • Note
  • Try this sauce cold as a fruit dip; just stir together sauce ingredients and refrigerate. (It's especially delicious with banana slices.)


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I just made this recipe more or less. For the sauce, I used non-fat yogurt, lemon juice, and curry powder. I omitted the preserves as I didn't want a sweet flavor. I used some lemon grass as ...

Very similar to the base for Chicken and Broccoli casserole/Chicken Divan. Absolutely delicious!

I used this sauce to dress up frozen veggies for a really quick side. I ran out of yogurt so I used sour cream and we just loved the fruity tangy curry pop this gave to plain frozen veggies. W...

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