Squash in dilled cream
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Zucchini (about 3/4 lb) |
| 3 | mediums | Yellow squash (about 3/4 lb) |
| ½ | medium | Red bell pepper, cut in chunks |
| ½ | cup | Non-fat plain yogurt |
| ½ | cup | Low-fat sour cream |
| 1 | tablespoon | Chopped fresh dill |
| Salt to taste | ||
| Pepper to taste | ||
Directions
Cut zucchini and yellow squash into ¼" slices. Place in a 1½-quart casserole. Cover with lid or vented plastic wrap. Stirring midway through cooking, microwave on high 4 minutes, or until crisp-tender. Drain liquid.
Place bell pepper, yogurt and sour cream in a blender or food processor; pulse to combine ingredients. Stir in dill, salt and pepper. Pour over squash; toss to coat. Re-cover and microwave on medium-high (70%) 2 minutes, or until hot.
Nutrient data per serving: 60 calories; 2 grams protein; 3 grams fat (39 total calories); 7 grams carbohydrates; 2 grams dietary fiber; 2 milligrams cholesterol; 114 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95