| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads, Eat-lf mail |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Plain nonfat yogurt; or a container |
| 3 |
tb |
Fresh dill; chopped |
| 2 |
ts |
Sugar |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
ts |
Lemon juice |
| 1 |
c |
Cucumber; pieces |
INSTRUCTIONS
Peel 1 cucumber and chop into tiny chunks. In a blender or food processor,
blend half of the cucumber with all other ingredients.
Stir in remaining half cup of cucumber. Chill or serve over green salad or
chicken salad.
Makes 6 servings, 2 tablespoons each. Per serving 31 calories, 2 g protein,
0.1 g fat, 6 g carb; 71 mg sodium, 0.6 mg chol.
Busted by KitpatH (Riverside, CA) and shared with Eat-lf Aug 1997
Recipe by: Inland Empire Magazine August 1997: "Dress It Up" Posted to
Digest eat-lf.v097.n193 by KitPATh <phannema@wizard.ucr.edu> on Jul 31,
1997
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