Each serving equals 0.5 cup of vegetables
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.