Yield: 8 servings
|½ cup||Plain lowfat yogurt; (four-ounces)|
|1½ teaspoon||Prepared mustard; see variation|
|1 teaspoon||Lemon juice|
|½ teaspoon||Minced garlic|
|\N \N||Salt and pepper; to taste|
Gently mix the ingredients and store in refrigerator, covered, for about 3 days. Makes ½ cup or 8 tablespoons. Good with potato, rice, kashi, and bulgur-romaine salads.
10 CALS 0.3 G FAT 23⅒% ff. Variation: select a "fat-free" or nearly so mustard or make your own with a fruit juice instead of oil.
Posted on eat-lf by PATh (phannema@...) 5/24/97; on elf 11/16/99 Recipe by: Barbara Gibbons, Light & Spicy (1989) Harper and Row Posted to EAT-LF Digest by Pat_H <kitpath@...> on Nov 16, 1999, converted by MM_Buster v2.0l.