Cucumber-Yogurt Dip (from Weight Watchers 20 Minutes Cookbook)
1 cup grated, seeded, peeled cucmber (about 1 medium)
1 c. fat-free plain yogurt
1 (8-oz.) carton reduced-fat sour cream
2 T. chopped fresh dill
1 garlic clove, minced
3/4 tsp. salt
1/2 tsp. black pepper
Press cucumber between paper towels until barely moist. Combine all ingredients in small bowl. Serve immediately, or cover and stoe in refrigerator for up to 3 days. Points value per 2 T. serving is 1.)
Friday, May 22, 2009
FOOD FOR THE BODY
Posted by K Walton at 7:56 AM
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