Tuesday, August 7, 2012

Baked Potato Topper

Turn a baked potato into an elegant dish without adding fat. This simple mixture also doubles as a salad dressing, and the herbs can be varied to accommodate everyone's taste.

Makes 4 servings
(¼ cup each serving)
1 cup plain nonfat yogurt
            ½ teaspoon dill weed
¼ teaspoon salt
teaspoon pepper
2 teaspoons imitation bacon bits
2 teaspoons dried chives

Gather ingredients. 

In a small bowl, combine yogurt, dill, salt, and pepper. 

Mix well. Chill.

To serve, spoon ¼ cup of the yogurt on a baked potato.  Sprinkle each potato with ½ teaspoon of the bacon bits and ½ teaspoon of the chives.

Each Serving Provides
Calories 39
Total Fat 0.5g
Cholesterol 1mg
Sodium 216mg
Total Carbohydrate 4.9g
Dietary Fiber 0g
Protein 3.7g

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