Hungarian Paprika Yogurt Marinade
Makes about 1 1/2 cups and will marinade to 2.5 pounds of pork or veal.

Servings: 10

• 1 cup plain low-fat yogurt
• 3 tablespoons fresh lemon juice
• 1 small onion, chopped
• 3 tablespoons Hungarian or other extremely good quality paprika
• 3 garlic cloves, minced

In a small bowl, stir together all ingredients. Place the meat in a shallow glass or ceramic dish. Add the marinade, turning to coat. Cover and refrigerate 2 to 4 hours.

Marinade for no more than 3 to 4 hours for pork or veal.

Absorption rate will vary with different meats. This analysis is based on a rate of 100% for a serving of 10 and will be less than stated in actual use. Per Serving: 27 Calories; 1g Fat (19.1% calories from fat); Trace Saturated Fat; 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 17mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat.

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