Saturday, May 14th

10 - 11:30 am
Parkside Community Center Classroom
$2 per person
Presented by resident, Bill Wiant
RSVP by May 13th
Cool Cucumber Soup In a blender, combine the yogurt, cu-
Prep Time: 20 minutes cumber, scallion and dill. Pulse until
Makes 4 servings pureed, season to taste. Ladle into in-
dividual bowls. Top each serving with
3 cups plain nonfat yogurt 2 tablespoons of tomato, drizzle with
1 English cucumber (about 1 pound); cut 1/2 tsp of olive oil and garnish with dill
into chunks sprig.
1 scallion, white and green parts coarsely
chopped (about 1/4 cup) Per serving: Calories 130; Total Fat 2.5g;
3 tablespoons chopped fresh dill, plus (Sat Fat 0g, Mono Fat 1.5g, Poly Fat
sprigs for garnish 0g); Protein 11g, Carb 17g, Fiber 2g,
Salt and Pepper to taste Cholesterol 5mg; Sodium 140mg.
1 Medium tomato (about 5 ounces), This recipe is an excellent source of:
seeded and sliced Protein, Vitamin A, and Vitamin C, Cal-
2 teaspoons olive oil cium. Also a good source of Vitamin K.