|
|||||||||||||
|
|||||||||||||
|
|||||||||||||
Cucumbers in Yogurt with Mint
Servings = 4 | Serving size =about 1 cup
This recipe can be multiplied by 2,3.
This recipe can be divisible by 2.
This recipe does not make very good leftovers.
| 4 large | cucumbers |
| 1 cup | non-fat yogurt |
| 1 large | shallot |
| 1/4 cup | fresh mint leaves |
| 1/4 tsp | salt |
| fresh ground black pepper |
Peel the cucumbers and then slice in half lengthwise. Scrape the seeds out of the center. Using a grater coarsely shred the cucumber.
After it is shredded place the cucumber in your hands and squeeze gently over the sink to remove excess water.
Combine the shredded cucumber, yogurt, mint, salt and pepper. Fold together and chill.
Nutrition Facts
Serving size: about 1 cup | Servings 4
Calories 53 | Calories from Fat 3
Amount Per Serving (% Daily Value)
Total Fat 0g (1%) | Saturated Fat 0g (0%)
Monounsaturated Fat 0g | Trans Fat 0g
Cholesterol 1 mg (0 %) | Sodium 190 mg (8 %)
Total Carbohydrates 8g (3%) | Sugars 7g
Dietary Fiber 1g (4%) | Protein 4g
Vitamin A 3% | Vitamin C 8 % | Calcium 14% | Iron 2%
Vitamin K 10 mcg | Potassium 348 mg | Magnesium 28 mg
"If someone offers you a breath mint, accept it."
-H. Jackson Brown, Jr., Author
The refrigerator light goes on...
This is a take on the Turkish yogurt and cucumber. Think of this as cucumber and yogurt. I much prefer the latter as the cool cucumber and mint is well complemented by the yogurt and I like this more equal balance.