| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Mexican, Sauces | 1 | Cup | |
INGREDIENTS
| 1 1/3 | c | Plain yogurt |
| 1/3 | English cucumber | |
| 1/2 | t | Salt |
| 2 | t | Olive oil |
| 2 | t | Lemon juice |
| 1 | Garlic clove, minced | |
| 1/4 | t | Pepper |
INSTRUCTIONS
Line sieve with double thickness of cheesecloth; set over bowl. Add yogurt; refrigerate to drain for at least 3 hours or up to 24 hours or until reduced to about 1 cup. Peel and grate English cucumber into another sieve; sprinkle with half of the salt. Let drain for 1 hour. In small bowl, stir together drained yogurt and English cucumber, remaining salt, oil, lemon juice, garlic and pepper. [makes 1 cup] Per 2 tb: about 40 calories, 2 g protein, 2 g fat, 3 g carbohydrate Source: Canadian Living magazine [Jan 96] Presented in article by Riki Dixon "Portable Meals: Snacks to Go" [-=PAM=-] [email protected] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 293
Calories From Fat: 124
Total Fat: 14.1g
Cholesterol: 19.6mg
Sodium: 1392.3mg
Potassium: 794.2mg
Carbohydrates: 25g
Fiber: <1g
Sugar: 23.3g
Protein: 17.4g