4 c  Cabbage, shredded

      1 sm Carrot, grated

      1 sm Onion, chopped

    1/4 c  Celery, sliced

    1/4 c  Low-fat plain yogurt

      2 tb Light mayonnaise

      4 ts White vinegar

      1 ts Dijon mustard

    1/2 ts Granulated sugar

      1 pn Salt

      1 pn Pepper

  In bowl, toss together cabbage, carrot, onion and celery.
  In small bowl, stir together yogurt, mayonnaise, vinegar, mustard, sugar,
  salt and pepper. Stir into cabbage mixture; toss well.
  [Coleslaw can be refrigerated in airtight container for up to 2 days]
  Variation: add chopped sweet pepper, small broccoli florets or any other
  vegetables you have on hand.
  Per Serving: about 65 calories, 2 g protein, 3 g fat, 9 g carbohydrate
  Source: Canadian Living magazine [Jan 96]
  Presented in an article by Carol Ferguson.
  Recipes from Canadian Living Test Kitchen.
      [-=PAM=-]    PA_Meadows@msn.com