Cucumber Yogurt Sauce (Tsatziki)
Great sandwich dressing, great salad dressing and
also wonderful as a dip.

Servings: 20
Servings Size: 1/4 Cup

• 4 cups nonfat plain yogurt
• 2 or 3 large cucumbers, peeled and seeded
• 2 to 4 garlic cloves
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1/4 cup freshly chopped mint leaves (optional)
• freshly ground black pepper to taste
salt to taste

Set a strainer or colander over a pan or bowl. The base of the strainer should be at least 2 inches above the bottom of the bowl.

Line the strainer with 2 layers of cheesecloth, clean muslin, a linen towel or a coffee filter. Place 1 quart of plain yogurt into the cloth. To keep airtight, wrap the pan and strainer with plastic wrap.

Place the bowl in the refrigerator and chill for 8–12 hours. Shorter draining will produce a moister cheese tasting more like sour cream, longer draining will produce a thicker cheese. Pour off whey as it accumulates.

Grate cucumber. Place in a colander over sink or over a bowl, sprinkle with salt, mix well and let drain for at least 30 minutes to an hour. Rinse and gently pat dry. Press the garlic through a garlic press and add the thickened yogurt, cucumber, lemon juice, olive oil, and if desired, the pepper and mint. Mix well. Serve or refrigerate up to two days so flavors will mingle. Stir before serving. Recipe may be cut in half.

Per Serving: 33 Calories
Trace Fat (4% calories from fat)
Trace Protein
5g Carbohydrate
Trace Dietary Fiber
1mg Cholesterol
36mg Sodium

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