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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (31g) Recipe makes 16 servings |
||
| Calories 19 | ||
| Calories from Fat 4 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 21mg | 0% | |
| Potassium 73mg | 2% | |
| Total Carbohydrate 2.2g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 2.2g | ||
| Protein 1.6g | 3% | |
Ingredients
- 2 cups plain low-fat yogurt
- 4 teaspoons chopped fresh mint or 1/4 teaspoon dried dill weed
- 1/8 teaspoon Tabasco sauce
Directions
1
Combine all ingredients in a small bowl; mix well. Cover, refrigerate.
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