1 c Plain low-fat yogurt
2 ts Grated orange zest;
2 ts Grated lemon zest;
2 tb Raspberry vinegar
-=OR=- 2 tb Apple cider vinegar;
1 tb Orange juice concentrate;
-frozen 3 tb Poppy seed;
In a small bowl, combine all ingredients and stir until well blended. Chill before serving to develop taste. Makes about 1 1/4 cup. 20 servings (1 tablespoon). Serve over fresh fruit or fruits and vegetables salads. Food Exchange per serving: FREE; CAL: 13; CHO: 0mg; CHO: 1g; CAR: 1g; PRO: 1g; SOD: 9gm; FAT: 1g;
Source: Light & Easy Diabetic Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal-Master.