Ingredients
Special ingredients: fresh garlic, dill, lemon juice
Special equipment: cheese grater, cheesecloth (may substitute paper towels), colander
- -----STEP 1-----
- 2 cups plain low-fat yogurt
- -----STEP 2-----
- 1 English (seedless) cucumber
- ¼ tsp salt
- -----STEP 3-----
- 2 cloves fresh garlic, minced
- ¼ tsp salt
- 1/8 tsp black pepper
- ¾ tsp garlic powder
- ¼ tsp dried dill
- ½ tsp lemon juice
Directions
- Place cheesecloth in a medium colander (alternatively, line colander with 2-3 layers of clean paper towel). Place the colander inside of a bowl. Put yogurt on top of the cheesecloth in the colander. Cover and let it set on the counter for 30-60 minutes, or in the refrigerator for up to 6 hours, allowing excess liquid to drain from the yogurt. Discard excess liquid.
- Rinse and grate the cucumber. Add to medium bowl, sprinkle with ¼ tsp salt, and let it set on the counter for 30-60 minutes.
- Drain excess juice from grated cucumber and place cucumber shreds into a cheesecloth; squeeze firmly until juices stop flowing from the cucumber shreds. (Alternatively, do this very carefully with several layers of paper towel, pressing the bundle against the side of a colander to minimize tearing of the paper towels).
- Add the drained yogurt and cucumber to a medium mixing bowl. Add all other ingredients. Mix well, and season to taste.
Image
Prep Time
15 min
Nutrition Facts
- Servings per Recipe: 8
- Amount per Serving: 2 TBSP
- Calories: 45 cal
- Calories from Fat: 9 cal
- Total Fat: 1 g
- Cholesterol: 4 mg
- Sodium: 152 mg
- Carbohydrate: 6 g
- Dietary Fiber: 0.5 g
- Protein: 4 g
- Exchange: 1/3 low-fat milk
- Carbohydrate Units: 0