Serves: 4
Preparation time: 10 minutes
Coking time: nil

Calories/serving 35, 3.5g protein, 4.5 carbohydrete, 1g dietary fibre, 50mg sodium, 155kJ.

A source fo vitamin C and calcium.

* 3 Lebanese (short) cucumbers
* 1 garlic clove, crushed
* 200g low-fat natural yoghurt
* 1 large handful mint, finley chopped

1. Grate the cucumber and souceze as much liqued as posible.
2. Combine the cucumber with the remaining ingrdients.
3. Serve as a dip or a delicios topping for papatos, or as an accompaniament to grill lamb.

Serves 10
Calories/serving 215
WWpoints per serving

* 1 teaspoon Dijon mustard
* 60 ml fresh lime juice
* 1/4 teaspoon salt
* 1 clove garlic, peeled and finley chopped
* 1 tablespoon dill, finley chopped pinch granular sugar substitute
* 250 ml extra-virgin olive oil

1. Wisk together all ingredients, except for the olive oil, in a small bowl. Slowly add the oil a little at a time, wisking continuously. Refrigerate for 30 minutes befor using.

Serves 10
Fibre 0g, protein 8g, fat 18g
Calories/serving 198
WWpoints per serving 4

• 180ml/6floz double cream
• 80ml/2 1/2floz water
• 335g/11 1/2oz Cheddar cheese, diced
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon paprika

1. Combine all the ingredients in the topof a double boiler.
2. Simmer slowly over hot water, stirring constantly until smooth.

Seves:6
Fibre 0.5g, protein 2.4g, fat11g( per 2-tablespoons serving)
Calories/per 2-tablespoons serving: 108
WWpoints per 2-tablespoons serving: 2
1 clove garlic, peeled and crushed
6og/ 2 1/2 fresh parsley
30g/1oz Parmesan cheese, grated
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
6oml/2floz olive oil
In a food processor fitted with a steel blade, pulse the garlic until coarsely chopped. Add the basil, parsley, Parmesan cheese, salt and pepper; process until the herbs are finely chopped. While the processor is running, add the olive oil and process until just blended.

Serves: 7
Fibre 0g, protein 0g, fat 18g
Calories/serving: 164
WWpoints per serving: 3

• 16oml/5floz mayonnaise
• 1 tablespoon tarragon vinegar
• 1 teaspoon finely chopped onion
• 1 teaspoon capers, drained
• 1 teaspoon finely chopped tornichons
• 1 teaspoon finely chopped olives
• 1 teaspoon finely chopped parsley

1. Combine all the ingredients together and mix well.
2. Store in a covered jar in the refrigerator. This will keep for several weeks.

Serves : 10
Fibre 0g, protein 0g, fat 24g
Calories/serving: 216
WW points per serving: 4

• 1 teaspoon Dijon mustard
• 1/4 teaspoon dry mustard
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 25oml/8floz extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon freshly ground black pepper

1. Whisk all the ingredients together in a small bowl until well blended. Refrigerate for 30 minutes before using.

Serves: 10
Fibre 0g, protein 0.6g, fat 17g
Calories/serving: 157
WW points per serving: 3

• 1teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon dried mustard
• 185ml/ 6floz olive oil
• 1 smalt ripe tomato, peeled , chopped and deseeded
• 2 tablespoons finely chopped basil

1. Place the first 4 ingredients in a blender or food processor and blend well. Add the oil in a slow, steady stream until it is fully blended. Add the tomato pulp to the food processor with the basil. Blend for 30 seconds until well combined. Refrigerate until needed.