• 1/4 cup pimiento-stuffed green olives, sliced
• 1/2 cup sour cream

Heat an ungreased nonstick saucepan over very low heat. Add olives and simmer about 20 minutes until pan is dry and has remnants of whitish salts. Stir in sour cream and heat until just warm. Serve over baked potatoes, chicken, fish, or nachos. Store unused sauce in refrigerator.

Per serving: calories 71, fat 6.9g, 85% calories from fat, cholesterol 13mg, protein 1.0g, carbohydrates 1.8g, fiber 0.3g, sugar 1.5g, sodium 89mg, diet points 2.4.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.4, Sugar: 0.0, Very lean meat protein: 0.0

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