Cool-as-a-Cucumber Raita - 2g Carbs, 0.3g Fiber, 0.8g Sugar
From: SparkPeople user CHEF_MEG
This creamy, tangy dip does double duty: with mint, it's a perfect pair
with Greek fare; with coriander and cumin, it cools down spicy Indian
curries.
Prep: 10 min
Servings: 8
1 English cucumber, diced
6 oz fat-free Greek yogurt
Juice of half a lemon
1 Tbsp chopped fresh mint OR 1/4 tsp each: ground coriander and cumin
Tips - -
English cucumbers are ideal for this recipe because their skin is
more tender and they have fewer seeds. If you can't find one, use
a traditional cucumber but peel it and remove the seeds.
After chopping the cucumber, place it on a lint-free kitchen towel
for 10 minutes to allow some of the moisture to drain.
Combine the cucumber, yogurt and lemon juice in a small bowl. Add
either the mint or the coriander and cumin. Stir to combine.
Serve immediately or cover and refrigerate for up to two days.
Note: The water from the cucumber might cause some separation, but
stir to combine and you're ready to eat.
Servings: 8
Serving Size: 2 Tbsp
Nutrition per Serving:
15.6 Calories, 0g Total Fat, 0g Saturated Fat, 0g Polyunsaturated Fat,
0g Monounsaturated Fat, 0mg Cholesterol, 8.3 mg Sodium, 86.6 mg Potassium,
2g Total Carbs, 0.3g Dietary Fiber, 0.8g Sugars, 2.1g Protein
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