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Tzatziki

Yield 12 servings (serving size: 1/4 cup)
This simple cucumber-yogurt combination is great with pita bread as a starter or alongside other dishes as a salad or condiment. Paper towels or coffee filters work well in place of cheesecloth when draining the yogurt.

Ingredients

  • 1 (32-ounce) carton plain fat-free yogurt
  • 1 1/2 cups shredded English cucumber
  • 3/4 teaspoon salt, divided
  • 2 tablespoons chopped fresh mint
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 tablespoon extravirgin olive oil

Nutrition Information

  • calories 29
  • caloriesfromfat 37 %
  • fat 1.2 g
  • satfat 0.2 g
  • monofat 0.8 g
  • polyfat 0.1 g
  • protein 1.8 g
  • carbohydrate 3.7 g
  • fiber 0.1 g
  • cholesterol 1 mg
  • iron 0.1 mg
  • sodium 121 mg
  • calcium 53 mg

How to Make It

  1. Place a colander in a large bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap, and refrigerate 12 hours. Spoon drained yogurt into a bowl, and discard liquid. Cover and refrigerate drained yogurt.

  2. Place cucumber in colander; sprinkle with 1/2 teaspoon salt. Toss well to combine. Drain 15 minutes. Place cucumber on paper towels; squeeze until barely moist. Combine drained yogurt, cucumber, remaining 1/4 teaspoon salt, mint, pepper, and garlic. Drizzle with oil.