WW Points: 1
1 hothouse cucumber
16 ounces plain yogurt
3 tablespoons minced fresh basil
2 tablespoons chopped fresh mint
1 tablespoon minced green onion
1 small garlic clove — minced
freshly ground pepper
Cut cucumber into 1/8-inch-slices, place in colander and sprinkle with salt. Drain 30 minutes. Rinse cucumber and pat dry.
Combine yogurt, basil, mint, onion and garlic in medium bowl. Blend in cucumber, salt and pepper. Refrigerate at least 1 hour. Can be prepared 1 day ahead.
Per Serving: 55 Calories; 2g Fat (39.0% calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 36mg Sodium. Exchanges: 0 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.