Cucumbers in Butter and Cream

4 servings 1 pound firm cucumbers 1 TB salt (if cucumbers are not firm) 2 TB Smart Balance spread 1⁄2 cup chopped onion Freshly ground black pepper to taste 1⁄2 cup Land o' Lakes half and half, or low-fat/fat-free sour cream, or lf/ff plain yogurt.

Fresh dill

Peel cucumbers if waxed. Cut in half lengthwise and scoop out seeds w/ spoon. Cut into _ inch chunks. If not super-firm, place chunks in colander and sprinkle with salt. Let drain for 20 minutes. Rinse and dry. If firm, proceed with recipe.

Place Smart Balance in a medium skillet over medium heat. When it melts, add onion and cook, stirring occasionally, until onion softens, about 5 minutes. Do not let the onion brown. Ad the cucumbers and cook, stirring, for about 5 minutes, until the cucumbers are just tender. Add pepper, and salt (if not previously added.)

Turn heat to low, stir in cream or yogurt, and a handful of the dill. Stir until well blended. Garnish with more dill.