45 calories per serving
From Good
Housekeeping
Active time
10 minutes
Total time
35 minutes
Line medium sieve set over deep bowl with
basket-style coffee Alter or paper towel. Spoon 1½ cups plain fat-free yogurt
into filter; cover and refrigerate 25 minutes. Discard liquid. Meanwhile, in
12-inch skillet on medium, heat 2 tablespoons extra virgin olive oil. Add 2
medium yellow onions (6 to 8 ounces each), finely chopped; ¼ teaspoon sugar; ¼
teaspoon salt; and 1/8 teaspoon freshly ground black
pepper. Cook 15 to 17 minutes, or until dark golden brown, stirring
occasionally. Line plate with double thickness of paper towels. With slotted
spoon, transfer onions to plate to drain further and cool. (Onions will crisp
slightly as they cool, and a few pieces may stick to paper towel.) In medium
bowl, combine 1/3 cup reduced-fat sour cream, strained
yogurt, and onions. Stir well. Cover, and refrigerate at least 1 hour or up to
3 days. (Dip is best when refrigerated for a day; flavors develop more fully.)
Garnish with snipped chives and serve with vegetable crudités. Makes 2 cups.
Each 2-tablespoon serving about 2 g protein, 4 g carbohydrate, 2 g total fat (1 g saturated),
1 g fiber, 2 mg cholesterol, 55 mg sodium.
