Ingredients
- 1 garlic clove
- 3/8 english cucumber
- 325 ml yogurt (plain)
- 10 ml lemon juice
- 10 ml olive oil
- 1 gr salt
- 1 gr pepper
Line sieve with double thickness of cheesecloth; set over bowl. Add yogurt; refrigerate to drain for at least 3 hours or up to 24 hours or until reduced to about 1 cup. Peel and grate English cucumber into another sieve; sprinkle with half of the salt. Let drain for 1 hour. In small bowl, stir together drained yogurt and English cucumber, remaining salt, oil, lemon juice, garlic and pepper. [makes 1 cup] Per 2 tb: about 40 calories, 2 g protein, 2 g fat, 3 g carbohydrate
