2 lg Cucumber; peeled 2 cl Garlic; crushed or
2 c Plain low-fat yogurt 1 ts Garlic powder;
4 tb Vingar 1 ts Salt
3 ts Dried dill weed; or 1/2 ts Fresh ground pepper;
2 tb Fresh dill;
Slice cucumber lengthwise and remove seeds. Dice the cucumber and add
remaining ingredients. Mix throughtly and chill at least 1/2 hour
before serving. This was for 5 servings, but sence I like cucumber
so well I increased it for 10 nice folks....love them leftovers!
Food Exchanges per serving: 1 VEGETABLE SERVING
CHO: 6g; PRO: 3g; FAT: 3g; CAL: 39; Low Sodium diets: Omit salt.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal Master
