Serves 6

Each serving equals 0.5 cup of vegetables

Ingredients:            

• 2 cups plain low-fat yogurt           
• 2 large cucumbers, peeled, seeded, and grated            
• ½ cup non-fat sour cream           
• 1 Tbsp. lemon juice            
• 1 Tbsp. fresh dill            
• 1 garlic clove, chopped                        
• 1 cup cherry tomatoes            
• 1 cup broccoli florets            
• 1 cup baby carrots           

Directions: Peel, seed, and grate one cucumber. Slice other cucumber and set aside. Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour. Arrange tomatoes, cucumbers, broccoli, and carrots on a colorful platter. Serve with cucumber dip.

Nutritional analysis per serving: Calories 100, Protein 7g, Fat 2g, Calories From Fat 15%, Cholesterol 5mg, Carbohydrates 17g, Fiber 2g, Sodium 90mg.

Source:  Fruitandveggiesmatter.gov