Cooling Raita

Cooling Raita Photo: Levi Brown


  • 6 ounces cucumber
  • 1 1/2 cups fat-free plain Greek yogurt
  • Zest and juice of 1 lemon
  • 1/4 cup torn mint leaves, plus more for garnish
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh pepper


1. Grate cucumber on a large-holed grater. Gather shreds; squeeze out excess water. Transfer cucumber to a medium bowl.

2. Stir in remaining ingredients. The dip can be made up to 6 hours in advance and refrigerated, covered with plastic wrap. Top with torn mint leaves before serving.

  • Prep Time:
  • Yield: Makes 2 cups (serving size: 1/4 cup)

Nutritional Information

Calories per serving: 28
Fat per serving: 0.0g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 4g
Carbohydrate per serving: 3g
Fiber per serving: 0.0g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 77mg
Calcium per serving: 38mg

Good to Know

Yogurt has up to 50% more calcium than milk, and it’s probiotics help to get belly fat to a minimum.