Ingredients
- 3 size cucumbers
- 240 ml low fat yogurt (plain)
- 16 ml lemon juice (fresh)
- 2 gr cumin (ground)
- 1 gr mint leaves (dried)
Peel cucumber, cut in half, discard seeds and slice thinly. Mix remaining ingredients together, add cucumbers and stir together. Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 37; CHO: 1mg; CAR: 6g; PRO: 3g; SOD: 46mg; FAT: 0g; Souce: Light & Easy Diabetes Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master
