1 medium cucumber, pared, seeded, and finely chopped
Chicken Stock
1 ½ cups Low-Fat Yogurt
1 tablespoon snipped fresh or 1 ½ teaspoons dried dill weed
¼ teaspoon salt
Dash freshly ground white pepper
1. Simmer cucumber in 1 inch of stock in a covered saucepan until tender (about 5 minutes); drain off and discard stock.
2. Mix cucumbers with remaining ingredients. Serve cold, or heat and serve warm.
ABOUT 2 CUPS
Note: Snipped coriander or mint can be used in place of dill in this recipe.