Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
130
Calories
18g
Protein
1g
Fat
13g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 2 large cucumber, peeled
- 2 cup plain low-fat yogurt
- 4 tbsp vingar
- 3 tsp dried dill weed, or
- 2 tbsp fresh dill
- 2 cl garlic, crushed or
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- =
Directions
1
Slice cucumber lengthwise and remove seeds. Dice the cucumber and add remaining ingredients. Mix throughtly and chill at least ½ hour before serving. This was for 5 servings, but sence i like cucumber so well i increased it for 10 nice folks....love them leftovers! food exchanges per serving: 1 vegetable serving cho: 6g; pro: 3g; fat: 3g; cal: 39; low sodium diets: omit salt.
Recipe sourced from
fandom