Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 larges | Yellow onions, about 3/4 lb. each |
| ½ cup | Nonfat buttermilk |
| ⅔ cup | Each all-purpose flour and cornmeal |
| ¼ teaspoon | Cayenne pepper (up to 1/2) |
| ¾ teaspoon | Salt |
| \N \N | Olive-oil nonstick cooking spray |
| ½ cup | Plain low-fat yogurt |
| ¼ cup | Low-fat mayonnaise |
| ½ cup | Finely chopped cucumber |
| 2 teaspoons | Lime juice |
pre-heat oven to 425F. Coat roasting pan with cooking spray. Peel onions; place stem-side down. Cut onions into wedges up to ends but not through. In microwave on plate, cook onions 10-12 minutes. Cool. Place buttermilk in small bowl, mix next four ingredients. Dip onions in buttermilk, allowing excess to drip off. Dip inflour mixture, turning to coat onion well. Place stem-side down on pan. Spray onions generoulsly with cooking spray. Bake 35 minutes until browned and tender. In bowl, combine remaining ingredients.
Serve cucumber dip with onions. Makes 8 servings
Per serving: Cal 141 Pro 4g Carb 28g Fat 2g Chol 1mg Sod 289mg Posted to EAT-L Digest by Maria <maria@...> on Jul 8, 1997