Creamy Potato Salad
(makes 8 servings)

6 medium-size round red potatoes 
1/4 cup chopped green onions 
1 (2 ounce) jar diced pimiento, drained 
1/2 cup nonfat mayonnaise 
1/4 cup plain low-fat yogurt 
1/4 cup low-fat sour cream 
1 tablespoon sugar 
2 tablespoons prepared mustard 
1 tablespoon white wine vinegar 
1/2 teaspoon salt 
1/2 teaspoon celery seeds 
1/4 teaspoon pepper 
1/8 teaspoon garlic powder 
 Green onion fan (optional) 

Cut potatoes into 1/2-inch pieces; place in a medium saucepan. Add water to cover. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender. Drain and cool. Combine potato, chopped green onions, and pimiento in a large bowl; toss gently. 

Combine mayonnaise and next 9 ingredients; stir well. Add to potato mixture, tossing gently to coat. Cover and chill. Garnish with a green onion fan, if desired. 

Serving size: 3/4 cup. Calories 88 (14% from fat) Protein 3.1g Fat 1.4g (sat 0.7g) Carbohydrate 16.8g Fiber 1.6g Cholesterol 3mg Iron 3.1mg Sodium 405mg Calcium 

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Cole Slaw
(makes 10 servings 1/2 cup each)

1 small or 1/2 large head cabbage (about 2 pounds)
1/2 cup fat-free mayonnaise
1/2 cup light sour cream
2 tablespoons sugar
2 green onions with green tops, chopped
2 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 clove garlic, minced
1/2 teaspoon celery seed

Remove the outer leaves and core of the cabbage; chop the cabbage into large chunks. Place several chunks in a food processor fitted with the steel blade. (Do not overfill the processor.) Chop fine, using on/off turns; transfer to a large bowl. Repeat with the remaining cabbage; do not wash the bowl
of the food processor.

Add the remaining ingredients to the food processor; process until well combined. Pour over the cabbage; cover and refrigerate at least 8 hours or overnight.

Nutritional Information Per Serving: (1/2 cup)
Calories: 53, Fat: 1 g, Cholesterol: 4 mg, Sodium: 224 mg,
Carbohydrate: 10 g, Dietary Fiber: 2 g, Sugars: 7 g, Protein: 2 g
Diabetic Exchanges: 2 Vegetable

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