1 cup plain fat-free yogurt
2 teaspoons imitation bacon bits
1 1/2 teaspoons dried chives
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
Combine all ingredients; mix well. Refrigerate at least 2 hours before serving, to blend flavors.
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Serve on hot baked potatoes.
Makes about 1 cup.
Serves: 4 (1/4 cup) servings - 1 WW point per serving
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Per 1/4 cup: 39 calories, trace fat, 1 mg cholesterol, 5 g carbohydrates, 0 g fiber, 4 g protein, 199 mg sodium
NOTE: A 2-tablespoon serving of this topping is "free" for weight watchers.
