4 cups water
1 cup broccoli florets
1 cup baby carrots
1 cup sliced yellow squash
4 ounces Greek-style yogurt (made from 2% milk)
1 tablespoon chopped fresh chives
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon black pepper
Dash of salt
Bring 4 cups of water to a boil over medium heat in a 1-quart saucepan. While water is heating, chop broccoli into bite-size pieces. Add broccoli, carrots, and squash to the boiling water and cook for 5 minutes; vegetables should still be firm. Drain immediately and rinse under cold water. Drain again and pat dry with a paper towel. Place cooled vegetables in a small mixing bowl and add yogurt, chives, lemon juice, lemon peel, black pepper, and salt. Gently stir to combine. Chill for 1 hour before serving.
Yield: 4 servings.
Preparation time: 15 minutes.
Cooking time: 5 minutes.
Chilling time: 1 hour.
Serving size: 1/2 cup each.
Nutrition Facts Per Serving:
Calories: 53
, Carbohydrates: 7 g
, Protein: 4 g
, Fat: 1 g
, Saturated Fat: 0 g
, Cholesterol: 2 mg
, Sodium: 78 mg
, Fiber: 2 g
Exchanges per serving:
2 vegetable.
Carbohydrate choices:
1/2.