Tzatziki

recipe
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.

Yield:

12 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Note:

Cinda Chavich,

Cooking Light

March 2004
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