* Exported from MasterCook *
Greek Cucumber and Tomato Yogurt Sauce - Tzatziki
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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3 cups plain yogurt -- (do not use low-fat or nonfat)
1 English hothouse cucumber -- peeled, halved lengthwise, seeded (about 16 ounces)
3 tablespoons finely chopped fresh dill
1 large garlic clove -- minced
1 large tomato -- quartered, seeded, thinly sliced
Place strainer over large bowl. Line strainer with 3 layers of cheesecloth. Spoon yogurt into cheesecloth-lined strainer; let stand at room temperature to drain 3 hours (liquid will drain out and yogurt will thicken). Transfer yogurt to medium bowl; discard liquid.
Meanwhile, coarsely grate cucumber. Place in another strainer; let stand at room temperature until most of liquid drains out, about 3 hours. Discard liquid. Squeeze excess moisture from cucumber.
Serves 6
Sliced tomato makes a colorful addition to this classic Greek yogurt sauce. It's a refreshing accompaniment to roast [favorite].
Bon Apetit, June 1998
Cuisine:
"Greek"
Source:
"Bon Appetit, August 2008"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 87 Calories; 4g Fat (40.7% calories from fat); 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 59mg Sodium. Exchanges: 0 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 20057 0 0
