Tzatziki

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

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Nutritional Information

Amount per serving
  • Calories: 29
  • Calories from fat: 37%
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.8g
  • Carbohydrate: 3.7g
  • Fiber: 0.1g
  • Cholesterol: 1mg
  • Iron: 0.1mg
  • Sodium: 121mg
  • Calcium: 53mg

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

  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.
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