1 can (16 to 17 oz.) whole corn kernels
1 c. broccoli, flowerets
1 c. thin sliced cucumber or zucchini
1 carrot, julienned
1/4 c. non-fat yogurt, plain, room temp.
1/4 tsp. sugar (opt.)
1/2 dill pickle, sliced (4 slices)

Drain corn, reserving 3 tablespoons of liquid in saucepan. Add broccoli, cover and cook 3 minutes. Add corn, cucumber and carrots. Cover and cook 4 to 5 minutes. Drain and combine yogurt, sugar and the dill pickles. Spoon over vegetables. Garnish with sliced red onions. (8% fat.)