Photo: Cecilia Par
Estimated Nutrition (whole recipe, rough)
325
Calories
26g
Protein
2g
Fat
59g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Cherry | 1 cup (138g) | 87 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
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
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- 2 cups plain low-fat yogurt
- 2 large cucumber, peeled, seeded, and grated
- ½ cup nonfat sour cream
- 1 Tbsp lemon juice
- 1 Tbsp fresh dill
- 1 garlic cloves, chopped
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 1 cup baby carrots
Directions
1
1.Peel, seed, and grate one cucumber. Slice other cucumber and set aside.
2
2.Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour.
3
3.Arrange tomatoes, cucumbers, broccoli, and cucumber on a colorful platter. Serve with cucumber dip.
Recipe sourced from
fandom