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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
32 Calories, 0 Gm Fat, 1 Gm Protein,
7 Gm Carbohydrates, 28 Mg Sodium, 40 Mg Calcium,
1 Gm Fiber
Diabetic Exchanges: 1 Vegetable

Cooking Healthy with Splenda, p. 60

Carol @ Pinecroft

 current weight: 238.0 
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