Ingredients1/2 cup reduced-fat sour cream2 tablespoons cider vinegar1 teaspoon sugar3/4 teaspoon garlic powder3/4 teaspoon dill weed1/2 teaspoon salt3 medium cucumbers, sliced1/2 cup sliced onionDirectionsIn a bowl, combine the sour cream, vinegar, sugar, garlic powder, dill and salt. Add cucumbers and onion; toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon. Yield: 6 servings.

Nutritional Analysis: One serving (3/4 cup) equals 58 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 211 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.