Yogurt with Cucumber & Mint
Yield
6 servingsPrep
10 minCook
0 minReady
10 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ⅔ | cups |
yogurt, plain
|
|
| 1 | each |
cucumbers
peeled and grated |
|
| 2 | tablespoons |
mint leaves
fresh, finely chopped |
|
| ½ | teaspoon |
cumin seeds
roasted |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 631 | ml |
yogurt, plain
|
|
| 1 | each |
cucumbers
peeled and grated |
|
| 3E+1 | ml |
mint leaves
fresh, finely chopped |
|
| 2.5 | ml |
cumin seeds
roasted |
|
| 1.3 | ml |
cayenne pepper
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Put the yogurt in a bowl.
Beat lightly with a fork or whisk until smooth and creamy.
Add all the other ingredients and mix.
Cover and refrigerate until ready to eat.
