Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
213
Calories
21g
Protein
1g
Fat
33g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cup beet liquid, drained of 1
- -can of beets
- 3/4 cup tomato juice
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1 tsp fresh lemon juice
- 1/4 cup plain low-fat yogurt
- =
Directions
1
Mix all ingredients except yogurt. Chill 2-3 hours in a covered jar. Serve in cocktail glasses or small glass bowls, topping each with 1 tablespoon yogurt. 4 servings (yield: 2 cups) 1 serving: ½ cup nutritive values per serving: 6 gm. Carbohydrates; 2 gm. Protein; 0 gm. Fat; 36 calories; 0.6 gm. Fiber; 464 mg. Sodium; 1 mg. Cholesterol food exchange per serving: 1 vegetable exchange low-sodium diets: this recipe is not suitable ~-----------------------
Recipe sourced from
fandom