1 sm. cucumber, peeled
1/2 tsp. salt
1/2 c. plain, unsweetened low-fat yogurt
1 tbsp. low-calorie mayonnaise substitute
1/4 tsp. lemon juice
1 tbsp. chopped fresh parsley
1 green onion, chopped
1/4 tsp. dried whole dill weed

Shred cucumber. Spread on a clean towel. Sprinkle with salt. Let stand at room temperature 30 minutes. Squeeze excess moisture from cucumber.

Combine yogurt, mayonnaise, and lemon juice in a small bowl, stirring to blend. Stir in drained cucumbers, parsley, green onion, and dill weed. Cover and refrigerate until thoroughly chilled. Stir well before serving.

Yields 1 cup. Amount 2 tablespoons. Exchange free. 15 calories.