Honey Mustard Poppy-Seed Dressing

I have long been a fan of poppy seed dressing, but I am trying to lower my sugar and fat intake.  This is not the right dressing for keeping with either of those goals.  I discovered this recipe and made it today, and it is fabulous!  It also allows me to stay away from the fun ingredients of Tocopherols and Xanthan Gum.  If you can't pronounce it, don't use it.

6 Tbsp no-fat sour cream
1/4 cup nonfat yogurt
1/4 cup honey
2 Tbsp Dijon-style mustard
2 Tbsp poppy seeds (about $3/jar in the spice section)
2 Tbsp canola oil
1 clove garlic, minced
salt and freshly ground black pepper

MAKES 1 CUP

1. Combine the sour cream, yogurt, honey, mustard, poppy seeds, oil, garlic, salt, and pepper in a mixing bowl and whisk until smooth.  You can also mix all in a resealable jar and shake until well combined.
2. Correct the seasoning, adding honey, mustard, or salt to taste.

44 calories per tablespoon: 1 G protein, 2 G fat; 5 G carbohydrate; 38 MG sodium, 0 MG cholesterol

Compare to Private Selection Poppy-Seed Dressing:
100 calories per tablespoon: 0 G protein, 4 G fat; 16 G carbohydrate; 75 MG sodium; 0 MG cholesterol

Recipe taken from
Raichlen, S. (1995.) High-Flavor, Low Fat Vegetarian Cooking. New York:  Penguin Books.