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Ingredients
- 3 c. plain yogurt (don't use low-fat or possibly nonfat)
- 1 x English hothouse cucumber (abt 16 ounce) peeled, halved lengthwise, and seeded
- 3 Tbsp. finely-minced fresh dill
- 1 lrg garlic clove chopped
- 1 lrg tomato quartered, seeded, and thinly sliced Salt to taste Freshly-grnd black pepper to taste
Directions
- Place strainer over large bowl. Line strainer with 3 layers of cheesecloth. Spoon yogurt into cheesecloth-lined strainer; let stand at room temperature to drain 3 hrs (liquid will drain out and yogurt will thicken). Transfer yogurt to medium bowl; throw away liquid.
- Meanwhile, coarsely grate cucumber. Place in another strainer; let stand at room temperature till most of liquid drains out, about 3 hrs. Throw away liquid. Squeeze excess moisture from cucumber. Mix cucumber, dill and garlic into yogurt. (Can be made 1 day ahead. Cover and chill.)
- Mix tomato into yogurt. Season to taste with salt and pepper and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 901g | |
| Calories 479 | |
| Calories from Fat 213 | 44% |
| Total Fat 24.23g | 30% |
| Saturated Fat 15.49g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 347mg | 14% |
| Potassium 1539mg | 44% |
| Total Carbs 40.81g | 11% |
| Dietary Fiber 2.0g | 7% |
| Sugars 38.61g | 26% |
| Protein 27.0g | 43% |
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