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Dilled Cucumbers


2 medium cucumbers; peeled and sliced
1 large onion; sliced
2 tablespoons chopped fresh dill
2 packets low-calorie sugar substitute
1/2 cup distilled white vinegar
freshly ground black pepper

1. In medium bowl, combine cucumbers, onion and dill.

2. Stir sugar substitute into vinegar to dissolve. Add to the cucumber mixture; season liberally with pepper.

3. Cover and refrigerate several hours or overnight.

Note If you prefer cucumbers seeded, halve cucumbers lengthwise. With a melon baller or the tip of a teaspoon, scrape out the seeds and pulp; discard.

Makes 10 servings. Preparation time: 15 minutes. Marinating time: overnight.

Per serving: About 20 cal, 1 g pro, 5 g car, 0 g fat, 5% cal from fat, 0 mg chol, 3 mg sod, 1 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 10 servings

Preparation Time: 0:00

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