Sour Cream Cucumbers
JoAnna M. Lund
Luscious is the only word for this creamy delight, which takes crunchy cucumbers and envelops them in a silken sauce. As the saying goes, "Rich is better!" Serves 6 (3/4 cup)
1/2 cup no-fat sour cream
2 tablespoons SPLENDA Granular
1 tablespoon white distilled vinegar
1/2 teaspoon dried dill weed
4 cups sliced unpeeled cucumbers
1/2 cup finely chopped onion
In a large bowl, combine sour cream, SPLENDA, vinegar, and dill weed. Stir in cucumbers and onion. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
Each serving equals:
HE: 1 1/2 Vegetable, 1/4 Slider, 2 Optional Calories
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32 Calories, 0 Gm Fat, 1 Gm Protein,
7 Gm Carbohydrates, 28 Mg Sodium, 40 Mg Calcium,
1 Gm Fiber
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Diabetic Exchanges: 1 Vegetable
Cooking Healthy with Splenda, p. 60
Carol @ Pinecroft
| current weight: 215.0 |
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Senior Health and Fitness
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