Guest guest Posted July 30, 2000 Report Share Posted July 30, 2000 * Exported from MasterCook * Yogurt Garlic Sauce Recipe By :Eat More, Weight Less by Dean Ornish Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat plain yogurt 1 large garlic clove -- minced fine 2 tablespoons chopped mint or dill 1 green onion -- finely minced Grated lemon zest -- (optional) 1 teaspoon paprika 1/2 teaspoon salt Combine all the ingredients in a bowl with a whisk. Serving size=1/4 cup; 36 cal; 0.2g fat; 1mg chol; 338mg sod Source: " Joyce Goldstein " Copyright: " 1993 by Dean Ornish " Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 1g Total Fat; (4% calories from fat); 14g Protein; 21g Carbohydrate; 4mg Cholesterol; 1243mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : This classic Middle Eastern sauce is usually spponed over rice, cracked wheat, steamed spinach, or mushrooms. It also will work well on root vegetables cuh as beets, leeks, celery root, and carrots. For a Greek mezze or appetizer salad/dip called Tzatziki, hang the yogurt on cheesecloth for 3 days, omit the paprika, and add 1/2 cup chopped or grated cucumber to this mixture. Formatted by KES Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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