Cucumber Salad (Hess)

2 lg Cucumber; peeled

2 c Plain low-fat yogurt

4 tb Vingar

3 ts Dried dill weed; or

2 tb Fresh dill;

2 cl Garlic; crushed or

1 ts Garlic powder;

1 ts Salt

1/2 ts Fresh ground pepper;

Slice cucumber lengthwise and remove seeds. Dice the cucumber and add remaining ingredients. Mix throughtly and chill at least 1/2 hour before serving. This was for 5 servings, but sence I like cucumber so well I increased it for 10 nice folks....love them leftovers! Food Exchanges per serving: 1 VEGETABLE SERVING CHO: 6g; PRO: 3g; FAT: 3g; CAL: 39; Low Sodium diets: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master