- 1 pound sugar snap peas, trimmed
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons low-fat plain yogurt or nonfat buttermilk
- 1 tablespoon chopped fresh tarragon
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 5 to 7 minutes. Transfer to a baking sheet lined with paper towel. Refrigerate until chilled, about 20 minutes.
- Whisk mayonnaise, yogurt (or buttermilk), tarragon, salt and pepper in a medium bowl. Add peas; toss well to coat. Serve chilled.