Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
JoAnn Stanford, Lupton City, Tennessee
Recipe by Cooking Light June 2006

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Recipe Summary test

Yield:
3/4 cup (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a medium bowl. Cover; refrigerate.

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Nutrition Facts

69 calories; calories from fat 58%; fat 4.5g; saturated fat 1g; mono fat 1.1g; poly fat 2.2g; protein 0.4g; carbohydrates 7.8g; fiber 0.1g; iron 0.2mg; sodium 416mg; calcium 9mg.
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