Cucumber Yogurt Sauce
Yield
1 1/2 cupsPrep
10 minCook
0 minReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cucumbers
peeled, seeded, shredded |
|
| 8 | ounces |
yogurt, low-fat
plain |
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 1 | teaspoon |
vinegar
|
|
| ½ | teaspoon |
dill weed
dried |
|
| ⅛ | teaspoon |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cucumbers
peeled, seeded, shredded |
|
| 231.2 | ml/g |
yogurt, low-fat
plain |
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 5 | ml |
vinegar
|
|
| 2.5 | ml |
dill weed
dried |
|
| 0.6 | ml |
garlic powder
|
|
Directions
Pat cucumber with paper towels until barely moist.
Combine cucumber and remaining ingredients in a medium bowl.
Cover and chill at least 2 hours.
Serve with greek stuffed footballs.
