Recipes

I have been trying to learn to make a great tzatziki for awhile but until yesterday, mine always turned out watery and never kept very well. However, yesterday I learned the secret – cheesecloth. in order to get the right consistency and thick, creamy tzatziki you need to remove the excess water from both the yogurt and the cucumber, and viola it comes out perfect. I like to eat tzatziki with lots of things – middle eastern kabobs, chicken, veggies, and on sandwiches – the meatballs in the picture will be coming tomorrow.

Skinny Tzatziki
Servings: 6
Serving Size: 1/3 cup
Nutritional Info: 40 calories, 0 g of fat, 2.5 g of carbohydrates, 0 g of fiber 7 of protein * 1 P+

Ingredients
1 lb fat free Greek or plain yogurt
1 large English cucumber, diced
2 minced garlic cloves
3 tbsp fresh dill, chopped
juice of 1 lemon
Salt
Freshly ground pepper

Instructions
1. Place the yogurt and cucumbers in a cheesecloth over a sieve and place in the refrigerator to drain for 3-4 hours. If you do not have cheesecloth, you can also use paper towels but it won’t work quite as well.

2. Once the yogurt has drained, add in the garlic, lemon juice, salt, and pepper. Stir well and return to the fridge for at least 30 minutes for the flavors to blend. Enjoy.