Banana Dip with Fruit Crudites

3 medium bananas
350g LF-cottage cheese [low-fat]
150g NF-yoghurt, plain [non-fat]
1 lemon, quartered
2 Tblsp mango chutney
1 tsp mild curry powder
2 Tblsp sultanas

Method: Blend all the ingredients except the sultanas, then stir them in. Garnish the dip with lemon wedges and surround it, on a decorative plate, with crudites:
3 apples, cored and thinly sliced
2 firm pears, peeled, cored and thinly sliced
3 Tblsp lemon juice 

4 stalks celery, cut into fingers
2 carrots, cut into matchsticks
Toss the apples and pears in lemon juice.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.20.