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Ingredientes
- 16 ounce plain yogurt, preferably full-fat
- 1 sm organic cucumber peeled, seeded
- 2 x garlic cloves chopped
- 1 1/2 Tbsp. extra-virgin extra virgin olive oil Salt to taste
Direcciones
- Place the yogurt in a large double cheesecloth and tie together like a pouch. Hang this over the kitchen sink and let it strain for about 2 hrs. Or possibly, strain the yogurt through a fine mesh sieve set over a bowl. The yogurt should be the consistency of lowfat sour cream. Place the yogurt in a bowl.
- Grate the cucumber. Take a handful at a time and press the cucumber between the palms of your hands till most of the liquid is squeezed out. Add in to the yogurt. Toss together with the garlic and extra virgin olive oil, and season to taste with salt. Refrigerate1 hour.
- This recipe yields 2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 8 servings | |
| Calories 37 | |
| Calories from Fat 16 | 43% |
| Total Fat 1.87g | 2% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 26mg | 1% |
| Potassium 110mg | 3% |
| Total Carbs 3.17g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.85g | 2% |
| Protein 2.09g | 3% |
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