1/4 cup Dijon mustard
1/4 cup nonfat plain yogurt
2 Tbsp frozen orange juice concentrate, thawed
2 Tbsp reduced-fat sour cream
1/2 tsp white wine vinegar
In a medium bowl, stir together mustard, yogurt, orange juice concentrate, sour cream, and vinegar until smooth.
Serve as a dip, along with mini whole-wheat pretzels and assorted vegetable sticks.
Makes 4 servings
Per serving: 30 calories, 1 g protein, 4 g carbohydrate, 1 g fat, 5 mg cholesterol, 0 g fiber, 206 mg sodium
By the way…
The dip can be made ahead and refrigerated up to 4 days in advance.
~Teresa
\
Decadent (yet smart!) desserts
