Use this dressing on grilled fish, toss with melon balls for a fruit salad, blend with ice for a refreshing drink, or simply use on a fresh green salad.
1/2 pound cucumber, peeled and coarsely chopped
2 green onions, coarsely chopped
1/2 cup nonfat yogurt
1/2 cup reduced-fat cream cheese
3 tablespoons white distilled vinegar
2 to 3 tablespoons honey, to taste
1/2 teaspoon dried dill, crushed
1/2 teaspoon each salt & white pepper
Place all ingredients In a blender or food processor. Process until light and airy. Cover and refrigerate up to four days.
Makes 2 cups.