2 oz. wine vinegar or herb vinegar
6 oz. water
1 to 2 tsp. basil
2 to 3 tbsp. plain low fat yogurt
2 tsp. Dijon mustard
1 tsp. parsley
1 pinch Sweet and Low
1 pinch salt and pepper
1 clove garlic or garlic powder to taste

Shake ingredients in a jar. Wait at least 1 hour before using. Marinade keeps in refrigerator quite a while. Use for steamed veggies, fish, artichokes, or salad dressing. Yield: 7 cups. Serving size: 1 cup 70 Kcal.