1 cucumber
and finely chopped
3/4 cup yogurt cheese*
1 tablespoon fresh lemon juice
1 teaspoon extra-virgin olive oil
1 garlic clove
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
Parsley sprigs
Directions: one line for each direction. When saved the lines will be numbered.
* To prepare yogurt cheese, spoon 1 1/2 cups plain nonfat yogurt into a coffee filter or a cheesecloth-lined strainer; place it over a bowl. Refrigerate, covered, at least 5 hours or overnight. Discard the liquid in the bowl. Makes 3/4 cup yogurt cheese.
In a medium bowl, combine the cucumber, yogurt cheese, lemon juice, oil, garlic, salt and pepper. Refrigerate, covered, until the flavors are blended, at least 1 hour. Serve garnished with the parsley.
This recipe yields 2 servings.
Per Serving: 91 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 333 mg Sodium, 9 g Total Carbohydrate, 0 g Dietary Fiber, 7 g Protein, 224 mg Calcium.
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