Makeover Creamy Cucumber Salad
Our Healthy Cooking Test Kitchen slashed the calories and fat in this summery favorite from Jean Patterson of West Allis, Wisconsin. But all the flavor remains intact!
Total TimePrep: 15 min. + chilling
- 9 cups thinly sliced peeled cucumbers
- 8 green onions, thinly sliced
- 1/4 teaspoon onion salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1/2 cup plain yogurt
- 1/2 cup reduced-fat mayonnaise
- 1/4 cup sugar
- 1/4 cup evaporated milk
- 1/4 cup cider vinegar
- 2 drops hot pepper sauce
- In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients; pour over cucumber mixture and toss to coat. Cover and refrigerate for at least 4 hours.
Nutrition Facts3/4 cup: 87 calories, 4g fat (1g saturated fat), 6mg cholesterol, 167mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Creamed Cucumbers in Healthy Cooking June/July 2008
Jun 7, 2014
I followed the recipe and it is excellent. A nice cool side for any barbecue.
May 30, 2010
I did not use the evaparated milk. Everything else I did as directed. I made this for a Memorial Day gathering. They loved it. Very easy to make.