Cucumber-Tomato Raita

Oxmoor House
1 2/3 cups (serving size: 1 tablespoon)

Ingredients

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1 1/2 cups plain low-fat yogurt
1 cup chopped seeded tomato (about 1 medium)
1/2 cup grated seeded cucumber, squeezed dry (1 small)
2 tablespoons minced fresh mint
3/4 teaspoon ground cumin
1/4 teaspoon salt

Preparation

Spoon yogurt into a wire mesh strainer lined with several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 10 minutes. Scrape drained yogurt into a bowl using a rubber spatula. Stir in tomato and remaining ingredients. Cover and refrigerate 1 hour. Stir before serving.

Created date

March 2010

Nutritional Information

Calories 10
Fat 0.2 g
Satfat 0.1 g
Protein 0.7 g
Carbohydrate 1.4 g
Cholesterol 1 mg
Iron 0.1 mg
Sodium 31 mg
Caloriesfromfat 18 %
Fiber 0.2 g
Calcium 20 mg