Cucumber Yogurt Dressing

recipe

Yield:

serves 16 (serving size: 1 tablespoon)

Nutritional 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

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

Preparation

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

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.

May 2002
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