Cool-as-a-Cucumber Salad

2 large or 3 medium seedless cucumbers, washed and sliced into thin rounds1 small onion, peeled, ends trimmed and chopped fine (or run through a mandoline's julienne cutting blade)1 medium carrot, peeled, ends trimmed and cut into julienne match-sticks.2 tablespoons white vinegar2 tablespoons sugar2 teaspoons table salt (or 4 teaspoons kosher salt) 3/4 cup fat-free mayonnaise1 cup fat-free sour cream (or 1/2 cup reduced-fat sour cream and 1/2 cup fat-free sour cream)2 rounded tablespoons dried or fresh dill 1/2 teaspoon black pepper, freshly ground6 drops hot pepper sauce2 packets Splenda or other artificial sweetenerPlace cucumbers, onions, carrots, vinegar, sugar and salt into a stainless steel or glass bowl. With a large rubber spatula stir and fold to distribute vinegar mixture. Cover and let stand 30 minutes (or longer), stirring occasionally. Drain well, pressing or squeezing to extract as much liquid as possible.To a medium-large stainless steel or glass bowl add the mayonnaise, sour cream, dill, hot sauce and pepper and whisk to combine. Add drained vegetable mixture and stir and fold to coat. Cover and chill 2 to 3 hours to let the flavors blend and develop.Serves 8 to 10.Cook's note: If you use seeded cucumbers, you'll need about 3 pounds. Cut in half and scrape out the seeds before slicing.Nutrition values per 1/2-cup serving: 67 calories(3.8 percent from fat), 0.3 g fat (0 saturated fat), 13.7 g carbohydrate, 0.5 g fiber, 1.7 g protein, 3 mg cholesterol, 490 mg sodium.