This is from the WW cookbook I have and it is only 1 point per serving!
Makes 4 servings
2 cups low-sodium chicken broth
2-3 fresh beets, peeled and shredded
6 scallions, sliced
1/2 teaspoon packed light brown sugar
1/2 cup shredded red cabbage
2 tablespoons snipped dill
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup light sour cream
Fresh dill sprigs, to garnish
1. In a medium nonreactive saucepan, combine the broth, beets, scallions, brown sugar and 1 1/2 cups water; bring to a boil. Reduce the heat and simmer, covered, 15 minutes. Add the cabbage and dill; cook, covered, until the beets and cabbage are soft, about 5 minutes longer. Remove from the heat.
2. Stir in the lemon zest, lemon juice, salt and pepper; pour into a medium nonreactive bowl. Refrigerate, covered, until chilled. Serve, topped with the sour cream and a dill spring.