Recipe
Ingredients
• 1 large cucumber
• Fat free strained Greek yogurt (1kg, 35.3oz)
• Fresh mint or dill (100g, 3.5oz) or dried mint (1 tbsp)
• ½ tbsp lemon juice
• ½ tbsp white vinegar
• 2 garlic cloves (mashed)
• ½ tsp salt substitute
Instructions
• Grate the cucumber, squeeze in hand to remove excess moisture to prevent tzatziki from separating. Strain with paper towel and squeeze firmly again.
• Whip the yogurt on high speed for 3 minutes (to prevent separation as it sits for a while).
• Add the cucumber and whip for 2 more minutes.
• While keeping whipping, add the mint, mashed garlic, salt substitute, lemon juice and white vinegar. Mix for an additional 2 minutes.
Notes:
Can be served alongside meals as a side or as a dip for chips or veggies.
The salt substitute content can be adjusted based on liking.
Can be stored in an airtight container in the refrigerator for up to two weeks.
Nutrition facts for 100g (1/12 of the recipe): Calories: 47, Total Fat: 0g, Total Carbohydrate: 3g, Dietary Fiber: 0g, Sugars: 3g, Protein: 9g.
Music
Timeless by Scandinavianz
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