This reminds of all those wonderful Turkish yogurt-based salads. I added 1/4 teaspoon Aleppo red pepper, as well.
* Exported from MasterCook *
WW Zero Point Cucumber, Mint and Yogurt Dip
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium English cucumber
1 cup chopped red onion
1 cup fresh mint leaves
1 cloves garlic -- to taste (1 to 3)
1 teaspoon salt
1/8 teaspoon sugar
4 ounces non-fat plain Greek yogurt
Combine all ingredients in a food processor or blender; process to desired
consistency. Let stand in the refrigerator for at least 2 hours (though
overnight is best).
Serves 12; Yields about 1/4 cup per serving.
Great with grilled [favorite] and alongside crudites.
Source:
"Weight Watchers International"
S(Formatted by Chupa Babi):
"April 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 18 Calories; trace Fat (1.0%
calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 185mg Sodium. Exchanges: 1/2 Vegetable; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
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