Yogurt-cucumber Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sauces | 3 | Cups | |
INGREDIENTS
| 1 | Large seedless cucumber | |
| peeled and finely diced | ||
| 2 | c | Plain low-fat yogurt |
| 2 | T | Honey |
| 2 | t | Finely shredded fresh mint |
| 2 | Garlic cloves, minced | |
| 1 | t | Olive oil |
| Pinch cayenne pepper | ||
| Kosher salt |
INSTRUCTIONS
In a medium bowl, combine the cucumber, yogurt, honey, mint garlic, olive oil and cayenne. Refrigerate for at least 1 hour or overnight. Season with salt just before serving. Reprinted from Food and Wine Magazine, July 1996. Posted to MealMaster Recipes List, Digest #161 Date: Sun, 9 Jun 1996 22:24:01 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 177
Calories From Fat: 37
Total Fat: 4.3g
Cholesterol: 9.8mg
Sodium: 212.4mg
Potassium: 559.5mg
Carbohydrates: 26.5g
Fiber: 1.1g
Sugar: 24.4g
Protein: 9.5g