Serve this easy sauce over fish, use it as a dip for raw vegetables, or spoon it over sliced cucumbers.

　　

Ingredients

Serves 4; 1/4 cup per serving

　　1 cup fat-free plain yogurt

　　2 tablespoons snipped fresh dillweed or 2 teaspoons dried, crumbled

　　2 tablespoons fat-free sour cream

　　1 teaspoon Dijon mustard (lowest sodium available)

　　1/2 teaspoon sugar

　　1/2 teaspoon fresh lemon juice

　　1/4 teaspoon pepper

　　

Step 1

In a small bowl, whisk together all the ingredients. Cover and refrigerate for at least 1 hour before serving.

　　

Nutrition information

Step 2

(Per serving)

　　

Step 3

Calories: 21

　　

Step 4

Total fat: 0.0g

　　

Step 5

Saturated: 0.0g

　　

Step 6

Trans: 0.0g

　　

Step 7

Polyunsaturated: 0.0g

　　

Step 8

Monounsaturated: 0.0g

　　

Step 9

Cholesterol: 1mg

　　

Step 10

Sodium: 35mg

　　

Step 11

Carbohydrates: 3g

　　

Step 12

Fiber: 0g

　　

Step 13

Sugars: 3g

　　

Step 14

Protein: 2g

　　

Step 15

Calcium: 62mg

　　

Step 16

Potassium: 80mg

　　

Dietary Exchanges

Step 17

Free

　　American Heart Association Low-Salt Cookbook, 4th Edition