Yield: 6 Servings
Measure | Ingredient |
---|---|
¾ cup | Plain nonfat yogurt; or a container |
3 tablespoons | Fresh dill; chopped |
2 teaspoons | Sugar |
⅛ teaspoon | Salt |
⅛ teaspoon | Pepper |
2 teaspoons | Lemon juice |
1 cup | Cucumber; pieces |
Peel 1 cucumber and chop into tiny chunks. In a blender or food processor, blend half of the cucumber with all other ingredients.
Stir in remaining half cup of cucumber. Chill or serve over green salad or chicken salad.
Makes 6 servings, 2 tablespoons each. Per serving 31 calories, 2 g protein, ⅒ g fat, 6 g carb; 71 mg sodium, ⅗ mg chol.
Busted by KitpatH (Riverside, CA) and shared with Eat-lf Aug 1997 Recipe by: Inland Empire Magazine August 1997: "Dress It Up" Posted to Digest eat-lf.v097.n193 by KitPATh <phannema@...> on Jul 31, 1997