Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Reduced-calorie mayonnaise |
| 6 tablespoons | Plain nonfat yogurt |
| 2 tablespoons | Sugar |
| 2 tablespoons | White vinegar |
| 1 tablespoon | Prepared mustard |
| ¼ teaspoon | Celery seeds |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
Combine all ingredients; stir well. Cover and chill. Yield: 1 cup (serving size: 1 tablespoon).
Recipe by: Cooking Light, Mar/Apr 1993, page 90 Posted to recipelu-digest by Terry Pogue <tpogue@...> on Mar 1, 1998