Recipe Book

Dill Scallion Dip

serves 8

1 cup dill sprigs

4 scallions (trimmed)

2 cups fat-free sour cream

½ tsp. sea salt

¼ tsp. freshly ground black pepper

1. Juice the dill and scallions.

2. Mix with the sour cream, sea salt and pepper.

3. Remove half of the pulp and chop it with a knife.

4. Mix the chopped pulp into the dip and serve

with fresh vegetables.

Serving size (78 g); 60 calories; 10 calories from fat; 1 g total fat;

0.5 g saturated fat; 0 g trans fat; 5 mg cholesterol; 170 mg sodium;

11 g total carbohydrate; 0 g dietary ber; 5 g sugar;

3 g protein; 15% vitamin A; 6% vitamin C; 10% calcium; 2% iron

Peach Salsa

serves 11

4 peaches (pitted)

1 jalapeño pepper (stemmed)

½ lime

¹∕

cup cilantro leaves

½ tsp. sea salt

1. Juice all of the ingredients (juice the cilantro

with the peaches or jalapeño to help push the

cilantro through the juicer).

2. Mix the juice and pulp together.

3. Season with salt to taste.

Serving size (57 g); 25 calories; 0 calories from fat;

0 g total fat; 0 g saturated fat; 0 g trans fat; 0 mg cholesterol;

95 mg sodium; 6 g total carbohydrate; 1 g dietary ber;

5 g sugar; 0 g protein; 2% vitamin A; 8% vitamin C;

0% calcium; 0% iron