Yield: 10 Servings
Measure | Ingredient |
---|---|
2 larges | Cucumber; peeled |
2 cups | Plain low-fat yogurt |
4 tablespoons | Vingar |
3 teaspoons | Dried dill weed; or |
2 tablespoons | Fresh dill |
2 \N | Cloves garlic; crushed or |
1 teaspoon | Garlic powder |
1 teaspoon | Salt |
½ teaspoon | Fresh ground pepper |
Date: 27 Apr 96 22:21:47 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@...> Slice cucumber lengthwise and remove seeds. Dice the cucumber and add remaining ingredients. Mix throughtly and chill at least ½ hour before serving. This was for 5 servings, but sence I like cucumber so well I increased it for 10 nice folks....love them leftovers! Food Exchanges per serving: 1 VEGETABLE SERVING CHO: 6g; PRO: 3g; FAT: 3g; CAL: 39; Low Sodium diets: Omit salt.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S.
and Katharine Middleton Brought to you and yours via Nancy O'Brion MM-RECIPES@...
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