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Ingredients
- 1 tbsp. butter
- 1 med. cucumber, peeled, seeded, and minced
- 2 tbsp. sliced green onions with tops
- 2 teaspoon cornstarch
- 1 1/4 c. lowfat milk, divided
- 1 teaspoon chicken flavored bouillon granules
- 1/4 teaspoon dry, whole dill weed
- 1/2 c. plain yogurt
- Thin cucumber slices for garnish (optional)
- Fresh parsley sprigs for garnish (optional)
Directions
- Heat butter in a small saucepan. Add in cucumber and onions. Saute/fry till tender.
- In small mixing bowl combine cornstarch and 1/4 c. lowfat milk; mix well. Stir lowfat milk and cornstarch mix into ingredients in saucepan. Add in 1 c. lowfat milk, bouillon granules, and dill weed to ingredients in saucepan, mixing well.
- Cook over medium heat, stirring constantly, till thickened. Pour mix into mixing bowl and blend with electric mixer till smooth. Set mix aside to cold.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 756g | |
| Calories 372 | |
| Calories from Fat 171 | 46% |
| Total Fat 19.47g | 24% |
| Saturated Fat 11.97g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 284mg | 12% |
| Potassium 1102mg | 31% |
| Total Carbs 33.19g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 25.9g | 17% |
| Protein 17.31g | 28% |
