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Delicious...
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32 ounces |
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nonfat plain
yogurt (to make yogurt cheese) |
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1 medium |
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cucumber,
peeled, seeded, grated, and squeezed dry |
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2 cloves |
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garlic,
minced |
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4 tsp |
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extra-virgin
olive oil |
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1 Tbs |
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chopped
fresh dill |
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1 Tbs |
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fresh lemon
juice |
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½ tsp |
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salt |
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1 |
Start one day ahead:
Prepare yogurt cheese: Spoon yogurt into a large coffee
filter or a cheesecloth-lined strainer; set over bowl
and let stand in the refrigerator 2 hours or overnight.
Discard the liquid. The solids that remain are the
"yogurt cheese." |
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2 |
Combine yogurt
cheese, cucumber, garlic, oil, dill, lemon juice and
salt in a bowl; mix well. |
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Servings: 10 |
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Yield: 1/4 cup per
serving |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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77.04 |
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Calories From Fat (38%) |
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28.90 |
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% Daily Value |
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Total Fat
3.24g |
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5% |
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Saturated Fat 1.15g |
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6% |
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Cholesterol
5.53mg |
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2% |
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Sodium
180.57mg |
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8% |
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Potassium
244.19mg |
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7% |
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Carbohydrates
7.15g |
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2% |
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Dietary Fiber 0.16g |
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1% |
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Sugar 0.32g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
6.99g |
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Protein
4.93g |
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10% |
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WW Points 1.8 |
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Cooking Tips |
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*The flavor in Tzatziki
sauce improves with time. Try refrigerating it a day or two
before serving so that the ingredients have a chance to blend. |
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Recipe Source |
| Weight
Watchers: Take Out Tonight |