Interesting change from the traditional. Very important to dry cuke thoroughly. Served as appetizer one day with pita chips and olives. Used left-over the next day to top CL's Greek feta burgers.
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.
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- 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
- 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
- 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.
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