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Ingredients
- 1 & ¼ c. (300 g) natural lowfat yoghurt preferably Greek lowfat yoghurt, or possibly possibly Bulgarian
- 1 cucumber
- 2 cloves garlic
- 1 tbsp extra virgin olive oil
- 5 mint leaves
- Salt & pepper
Directions
- Peel the cucumber and remove the seeds
- Chop into very small pcs or possibly grate it through the large holes of a grater
- Drain the cucumber pcs for 15 min so which they lose most of their juice
- Chop the mint leaves
- Mix the cucumber pcs with the lowfat yoghurt, extra virgin olive oil and minced mint leaves
- Add in salt and pepper to suit
- Leave to rest for 1 hour in the refrigerator and stir again before serving
- Serve with toasted bread or possibly as an accompaniment to grilled lamb chops
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 165g | |
| Calories 145 | |
| Calories from Fat 122 | 84% |
| Total Fat 13.76g | 17% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 221mg | 6% |
| Total Carbs 4.9g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.08g | 1% |
| Protein 1.2g | 2% |
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