Yield: 1 Cup
| Measure | Ingredient |
|---|---|
| ½ cup | Reduced-fat chicken broth |
| ¼ cup | Balsamic vinegar |
| 2 tablespoons | Low-sodium ketchup |
| 2 tablespoons | Prepared mustard |
| ½ teaspoon | Savory |
| ½ teaspoon | Thyme |
| ⅛ teaspoon | Ground red pepper |
In a small jar with a tight fitting lid, combine the broth, vinegar, ketchup, mustard, savory, thyme and red pepper. Shake well. Variation: substitute nonfat sour cream for the yogurt.