peeled, quartered lengthwise, then sliced
- 16 ounce(s) yogurt, low-fat plain
dill weed, dried
or 2 tablespoons of fresh dill
- 1/8 teaspoon pepper, black ground
1. Gently mix together cucumbers, yogurt, dill and black pepper.
2. Refrigerate until ready to serve.
Nutrition Detailsper serving
Calories 89, Fat 2g, Cholesterol 7mg, Sodium 80mg, Saturated Fat 1g, Protein 8g, Fiber 2g, Carbohydrates 11g