| | 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 5 minutes. Drain. In small saucepan, combine remaining ingredients. Cook and stir until sauce is heated to serving temperature. Pour over vegetables. |
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| Ingredients | | - |  | 1 cup water |
| - | | 1 chicken bouillon cube |
| - | | 8 ounces fresh broccoli spears (1/2 medium bunch) |
| - | | 8 ounces fresh cauliflower (1-1/2 cups) |
| - | | 1/4 pound fresh mushrooms, quartered |
| - | | 1/4 cup plain yogurt |
| - | | 1/4 cup Smuckers sugar free apricot preserves |
| - | | 1/2 teaspoon lemon juice |
| - | | 1/4 teaspoon curry powder |
| - | | 1/8 teaspoon salt |
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