1. Peel cucumber. Cut lengthwise in half and scrape out center seeds 2. Cut cucumber into 1 1/2 inch lengths. Cut into coarse shreds with a hand grater or food processor. There should be about 1 1/2 cups. 3. Combine yogurt, cucumber and remaining ingredients. Refrigerate and allow flavors to blend for an hour or more before serving. Submitted By "PAUL A. MEADOWS"
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|Serving Size: 1 Serving (559g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 28 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 9.8mg||3 %|
|Sodium 149mg||5 %|
|Potassium 929.9mg||24 %|
|Total Carbohydrate 70.3g||21 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 68.8g|
|Protein 12.8g||18 %|
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Calories per serving: 345
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