Cucumber Raita

recipe

Pressing the shredded cucumber removes excess water so the sauce isn't diluted.

Yield:

10 servings (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 19
Caloriesfromfat 19 %
Fat 0.4 g
Satfat 0.3 g
Monofat 0.1 g
Polyfat 0.0 g
Protein 1.5 g
Carbohydrate 2.4 g
Fiber 0.2 g
Cholesterol 1 mg
Iron 0.1 mg
Sodium 47 mg
Calcium 49 mg

Ingredients

3/4 cup shredded peeled cucumber
1 cup plain low-fat yogurt
1 tablespoon chopped fresh mint
1/8 teaspoon salt
1/8 teaspoon white pepper

Preparation

Place cucumber in a colander, pressing until barely moist. Combine cucumber, yogurt, and remaining ingredients. Cover and chill.

Note:

August 2002
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