6 Servings
1 large cucumber
2 tablespoons acceptable margarine
1 cup finely
chopped onions
2 cups watercress, leaves packed(1 large bunch)
2 tablespoons
uncooked rice
1/4 teaspoon ground white pepper
4 cups chicken broth
1 tablespoon
finely chopped dill
1/4 cup plain nonfat yogurt
1 plum tomato, thinly sliced
Scrub wax off cucumber; do not peel. Cut into long spears, remove seeds and
cut into small pieces. Set aside.
Melt margarine in a large saucepan over medium
heat. Add onion and cook until translucent. Add cucumber, watercress, rice, pepper
and chicken broth. Stir well. Cook over medium heat 15 minutes, or until rice is
soft.
Add dill cook 2 minutes more. Place in blender and process until completely
smooth. To serve hot, return mixture to saucepan and whisk in yogurt. Heat but do
not boil. Serve garnished with tomato slices. To serve cold, cover and refrigerate
puree mixture. Remove from refrigerator, whisk in yogurt and serve garnished with
tomato slices.
Amount Per Serving
Calories 89 Calories from Fat 42
Percent Total Calories
From:
Fat 48% Protein 12% Carb. 41%
Nutrient Amount per Serving Value
Total Fat 5 g 7%
Saturated Fat 1 g 4%
Cholesterol 0 mg 0%
Sodium 1033 mg 43%
Total Carbohydrate 9 g 3%
Dietary Fiber 1 g 2%
Sugars 0 g
Protein 3 g
Vitamin A 16% Vitamin C 17% Calcium 0% Iron 4%
