| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Sauces |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Plain lowfat yogurt |
| 1 |
tb |
Nonfat dry milk; flakes |
| 1/2 |
ts |
Honey; or sugar |
| 1/2 |
|
Whole cucumber; coarsley chopped, seeds removed |
| 1/4 |
ts |
Orange zest; finely grated |
|
|
Salt and white pepper; to taste |
| 1/2 |
ts |
Cayenne pepper; divided use |
INSTRUCTIONS
TO MAKE 2/3-CUP SAUCE
Mix yogurt with the nonfat dry milk flakes or powder and sweeten to taste
with honey or sugar.
We used 1/2 a cucumber for the sauce. Cut off the end-tip, peel, then cut
into spears. Remove seeds. Coarsely chop. Add some or all of the cucumber
to the yogurt. Add orange zest, salt and pepper, to taste and half the
cayenne pepper. Add additional cayenne to taste. (Reserve unused chopped
cucumber for garnish.)
Serve at room temperature. Prep: 5 mins plus 20 to 30 mins stand time.
Use as a sandwich spread, a dip for raw vegetables, a topping for baked
potato or chilis and soups.
1/3 cup: 65.8 cals, 1.1 g fat, 14.4% cff
Recipe by: PatHanneman Sep 1997 Riverside
Posted to Digest eat-lf.v097.n222 by KitPATh <phannema@wizard.ucr.edu> on
Sep 04, 1997
A Message from our Provider:
“When God ordains, He sustains.”