Cucumber and Tomato Yogurt Sauce
(makes about 2 1/2 cups)
| 2 | cups (454 g) plain low-fat yogurt |
| 8 | ounces (240 g) hothouse cucumber, peeled, halved lengthwise, and seeded |
| 1 | large plum tomato, 5 ounces (150 g), seeded and finely chopped |
| 1 1/2 | tablespoons (22.5 ml) chopped fresh dill |
- Place a strainer over a bowl. Line strainer with a paper coffee filter. Fill with yogurt and let stand at room temperature to drain for 3 hours. Transfer yogurt to a mixing bowl and discard liquid.
- Finely chop cucumber and stir into yogurt, along with tomato and dill. Mix well. Transfer to a serving dish.
- Pass to spoon onto hot chicken wraps.
| Per 1/4 cup serving: | 33 calories (20% calories from fat), 3 g protein, 1 g total fat (0.4 g saturated fat), 4 g carbohydrates, trace dietary fiber, 3 mg cholesterol, 32 mg sodium |
| Diabetic exchanges: | FREE |
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