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I am here to say THANK YOU! Your software is great!!!

When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.

Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!

Debi Self  Read more...

Tangy Low-Fat Cole Slaw
DVO Recipe Center
Serves: 4


1/2 cup nonfat yogurt
1 1/2 tablespoons cider vinegar
1 tablespoon sugar
1 tablespoon fresh dill, snipped (1 teaspoon dried dill)
1 teaspoon prepared horseradish, drained
1/2 teaspoon dry mustard
salt and pepper to taste
4 cups finely shredded cabbage
1 cup grated carrots

Line a colander or sieve with a coffee filter or a few layers of cheesecloth. Add the yogurt; cover and let set and drain at room temperature for at least 2 hours or overnight in the refrigerator. Transfer the drained yogurt to a bowl and whisk in the vinegar, sugar, dill, horseradish, mustard, and salt and pepper to taste. Whisk until smooth. In a large bowl, combine the cabbage and carrots. Stir in the dressing and toss to coat evenly. Chill for at least one hour.




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