Lemon Poppy Seed Dressing
Journal as: 1 teaspoon oil OR 2 teaspoons light margarine/butter
This is a light summer dressing for any vegetable salad, or you can
use it as a dip for raw summer vegetables.
1/4 cup light mayonnaise
1/4 cup fat-free sour cream
1/4 cup fat-free half-and-half or low-fat milk
2 tablespoons white sugar
2 tablespoons Splenda (or increase the sugar to 4 tablespoons and
leave out the Splenda)
2 tablespoons distilled white vinegar
1 tablespoon poppy seeds
1 teaspoon finely chopped lemon peel
* Add light mayonnaise, fat-free sour cream, fat-free
half-and-half, sugar and Splenda, vinegar, poppy seeds, and lemon peel
to a small bowl and whisk together until smooth.
* Cover and keep in refrigerator until ready to serve.
Yield: One cup (8 servings)
Per 2-tablespoon serving: 55 calories, 1.5 g protein, 6.3 g
carbohydrate, 3 g fat, 0.5 g saturated fat, 0.3 mg cholesterol, 0.1 g
fiber, 70 mg sodium. Calories from fat: 47%.
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