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Cucumber Yogurt Dressing

Yield serves 16 (serving size: 1 tablespoon)

Ingredients

  • 1 cup chopped seeded peeled cucumber
  • 3 tablespoons plain low-fat yogurt
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon dried dill

Nutrition Information

  • calories 18
  • caloriesfromfat 86 %
  • fat 1.8 g
  • satfat 0.3 g
  • monofat 1.3 g
  • polyfat 0.2 g
  • protein 0.2 g
  • carbohydrate 0.5 g
  • fiber 0.1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 39 mg
  • calcium 7 mg

How to Make It

  1. Place all ingredients in a blender and process until the mixture is smooth. Refrigerate dressing in an airtight container for up to 1 week.

  2. Note: Though 86 percent of the calories come from fat, this dressing has less than 2 grams of fat per tablespoon--far less than full-fat dressings, which carry anywhere from 7 to 10 grams of fat per tablespoon.