Cooling Raita
Ingredients
- 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
Preparation
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.
Print
- 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 |
| Carbohydrates 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.
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