| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Sauces, Mexican |
1 |
Cup |
INGREDIENTS
| 1 1/3 |
c |
Plain yogurt |
| 1/3 |
|
English cucumber |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Olive oil |
| 2 |
ts |
Lemon juice |
| 1 |
|
Garlic clove, minced |
| 1/4 |
ts |
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=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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