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Cucumber-Tomato Raita

Yield 1 2/3 cups (serving size: 1 tablespoon)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

Oxmoor House Healthy Eating Collection