tzatziki
- Number of Servings: 1
Ingredients
1 container (16 ounces) plain lowfat yogurt1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices1/1-2 teaspoons salt1 to 2 garlic cloves, chopped1 tablespoon chopped fresh mint or dill plus additional sprigs1 tablespoon extra virgin olive oil1/2 teaspoon red wine vinegar1/4 teaspoon ground black pepper
Instructions
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve chilled or at room temperature, topped with cucumber slices and mint sprigs.
Yield: about 1-1/2 cups
Per tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium.
Number of Servings: 1
Recipe submitted by SparkPeople user BRYNNESW.
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve chilled or at room temperature, topped with cucumber slices and mint sprigs.
Yield: about 1-1/2 cups
Per tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium.
Number of Servings: 1
Recipe submitted by SparkPeople user BRYNNESW.
Nutritional Info Amount Per Serving
- Calories: 594.7
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 4,121.0 mg
- Total Carbs: 86.1 g
- Dietary Fiber: 2.7 g
- Protein: 45.6 g
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