1 lg. cucumber, peeled, seeded & minced
1/4 tsp. salt
1 (8 oz.) carton plain lowfat yogurt
2 tbsp. grated onion
1 tsp. dried whole dillweed
1/2 tsp. lemon juice
1/4 tsp. white pepper

Combine cucumber and salt. Let stand 15 minutes. Drain well. Combine cucumbers and remaining ingredients in a small bowl. Cover and refrigerate 2 hours. Serve with fish or hamburgers. Yields 2 cups.