Yield: 10 Servings
|2 larges||Cucumber; peeled|
|2 cups||Plain low-fat yogurt|
|3 teaspoons||Dried dill weed; or|
|2 tablespoons||Fresh dill|
|2||Cloves garlic; crushed or|
|1 teaspoon||Garlic powder|
|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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