Guest guest Posted November 27, 2000 Report Share Posted November 27, 2000 * Exported from MasterCook * Cucumber Yogurt Sauce With Mint Recipe By : Everyday Cooking with Dr. Dean Ornish, page 209 Serving Size : 4 Preparation Time :0:00 Categories : Sauces And Marinades Vegetables Ornish: Everyday Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped seeded and peeled cucumber 1/2 cup nonfat plain yogurt 1 tablespoon chopped fresh mint 1 1/2 teaspoons lemon juice 1/2 teaspoon minced garlic 1/8 teaspoon ground cumin 1 pinch cayenne pepper Salt MAKES 1 1/4 CUPS Fresh mint gives this pale green sauce a refreshing, cooling taste. It would make a sublime topping for steamed cauliflower, broccoli, spinach, or green beans. Put all ingredients except the salt in a food processor or blender and blend until completely smooth. Transfer to a bowl. Season to taste with salt. TIP: Keep Yogurt Cheese on hand as a dip for vegetables or a spread for bagels. To make it, line a sieve with a coffee filter or dampened cheesecloth and set it over a bowl. Put plain nonfat yogurt in the sieve, cover with plastic wrap, refrigerate, and let drain several hours or overnight until thick. Discard the liquid that drains from the yogurt. Season the Yogurt Cheese with salt, pepper, and minced fresh herbs. It will keep in the refrigerator for 3 to 4 days. Serving size: 1/3 cup. Calories: 18, Fat: 0.0 7 g, Cholesterol: 2.0 mg Carbohydrate: 11.2 g, Protein: 6.9 g, Sodium: 88.0 mg (with no salt added) - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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