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SAUCE
RECIPES:
Tzatziki Sauce
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Tzatziki
Sauce |
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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 |
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Weight Watchers: Take Out Tonight |
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PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again.
"This sauce
tastes just like you would find in a wonderful Greek restaurant.
Easy to do too, just plan ahead and make it a day ahead."
-San Diego, CA
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