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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