Yogurt Dill Marinade
This recipe is excellent with light flesh protein like pork, poultry or fish.
Makes enough marinade for 1 ½ pounds

• 1 cup plain nonfat yogurt
• 1/4 cup chopped fresh dill
• 2 tablespoons grated onion
• 1 tablespoon prepared horseradish
• 1 tablespoon white wine vinegar

Combine all ingredients and use to marinate 1 ½ pounds of chicken, pork, or fish.

In general, open-textured flesh like fish fillets needs only a few minutes of soaking (Fish will take as little as 20 minutes). Food with a tighter texture, such as chicken or pork loin, can tolerate several hours in the marinade, even one that's mildly acidic. Marinate chicken for no more than 4 hours.

Absorption rate will vary with different meats. This analysis is based on a rate of 100% for a serving of 6 and will be less than stated in actual use. Per Serving (excluding unknown items): 24 Calories; trace Fat (3.4% calories from fat); trace Saturated Fat; 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 37mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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