1 avocado, peeled, pitted and cubed
1/2 cup plain nonfat yogurt
1/2 cup low fat buttermilk
1/4 cup washed, stemmed and coarsely chopped watercress
1/4 cup minced parsley
2 scallions, minced
1/2 teaspoon garlic powder
1/4 teaspoon dill
salt and pepper to taste
In a blender, mix all ingredients at high speed for 1 minute. Pour into a container and refrigerate until needed. Keeps in refrigerator 2 days. 16 servings.
Nutritional Information per serving: 2 tablespoons:
Calories: 28, Fat: 2g, Cholesterol: 0mg, Sodium: 17mg, Carbohydrate: 2g, Dietary Fiber: 1g, Sugars: 1g, Protein: 1g
Diabetic Exchanges: 1/2 Fat
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