Yield: 1 cup

1 cup plain low-fat yogurt

1/4 cup whipped cream cheese

1 clove garlic, minced

1 pinch salt

1. Process all ingredients in a blender until smooth.

2. Use as dip for fresh vegetables such as baby carrots, celery and broccoli.

Per tablespoon: 20 calories; 1g fat; 0.5g saturated fat; 5mg cholesterol; 1g protein; 1g carbohydrate; 1g sugar; no fiber; 30mg sodium; 30mg calcium.

Recipe courtesy of BJC School Outreach & Youth Development