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Ingredients:
1 1/3 cup plain yogurt
1/3 english cucumber
1/2 tsp salt
2 tsp olive oil
2 tsp lemon juice
1 garlic clove, minced
1/4 tsp pepper
Instructions:
Line sieve with double thickness of cheesecloth; set over bowl. Add
yogurt; refrigerate to drain for at least 3 hours or up to 24 hours
or until reduced to about 1 cup.
Peel and grate English cucumber into another sieve; sprinkle with
half of the salt. Let drain for 1 hour.
In small bowl, stir together drained yogurt and English cucumber,
remaining salt, oil, lemon juice, garlic and pepper. [makes 1 cup]
Per 2 tb: about 40 calories, 2 g protein, 2 g fat, 3 g carbohydrate
Source: Canadian Living magazine [Jan 96] Presented in article by Riki
Dixon "Portable Meals: Snacks to Go"
[-=PAM=-] PA_Meadows@msn.com
Servings: 1
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. Mark Twain
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