Prep Time: 15 minutes
Total Time: 15 minutes
- 1 container (16 ounces) plain lowfat yogurt
- 1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
- 1/1-2 teaspoons salt
- 1 to 2 garlic cloves, chopped
- 1 Tablespoon chopped fresh mint or dill plus additional sprigs
- 1 Tablespoon extra virgin olive oil
- 1/2 teaspoon red wine vinegar
- 1/4 teaspoon ground black pepper
Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint or dill, oil, wine vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve tzatziki sauce chilled or at room temperature, topped with cucumber slices and mint sprigs.
Yield: about 1-1/2 cups
Per Tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium.
Recipe Source: The All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books)
Reprinted with permission.