Creamy Carrot and Raisin Salad

From the book of Splenda.

• Ready In: 10 mins
• Serves: 5
• Yields: 1/2 cup

Ingredients

• 1⁄3 cup raisins
• 2  cups carrots, peeled and roughly grated
• 1⁄4 cup celery, chopped
• 1⁄4 cup light mayonnaise
• 1⁄4 cup plain fat-free yogurt
• 3  tablespoons Splenda granular
• 2  tablespoons  orange juice
• 1  tablespoon lemon juice
• 1⁄4 teaspoon salt

Directions

1. In a small bowl, pour 1/2 cup boiling water on the raisins. Let rest 5 minutes, drain and put in a medium bowl. Add carrots and celery.
2. Whisk the remaining ingredients and pour on the carrots. Serve immediately at room temperature or put in the fridge.