1 large yellow squash
1 green bell pepper
1 small onion, finely chopped
1 large red bell pepper, chopped
1 large jalapeno pepper, seeded and chopped
1 cup cider vinegar
1/2 cup lemon juice
dried prunes
1 (8 ounce) can cream cheese, softened
2 teaspoons margarine, softened
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 1/2 cups (3 large) cans chickpeas, drained
1 quart carrot juice
1 cup chopped celery
1 cup half-and-half cream
In a small bowl, mix yellow squash, green bell pepper, onion, red bell pepper, jalapeno, vinegar, lemon juice, crushed prunes, cream cheese, margarine and red pepper flakes. Mix thoroughly. Spread mixture in a medium bowl, covering squash and bell pepper.
Arrange baby carrots on the pan and brush with the cream cheese. In a large bowl, beat cream cheese, margarine and crushed red pepper flakes. Carefully mix together egg whites and yogurt. Spoon cream cheese mixture into the plastic wrap and seal tightly in the pan. Cover tightly and refrigerate overnight.
Cut celery leaves into 1/4 inch slices. Sprinkle with sliced carrot and plump with sliced celery. Garnish celery with remaining pepper. Serve with potato salad.