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Line a sieve with cheese cloth and put the yogurt in it, over a bowl, wrapped in the cloth, in a fridge, for several hours. Discard the whey juices and wring as much liquid out of the cheese-cloth-wrapped yogurt as possible. Mince fresh garlic and blend into a paste with a little of the yogurt. Combine this with the rest of the yogurt and put it in the fridge (covered) overnight. Peel the cucumber and slice thinly. Put a layer of cucumber in a bowl, sprinkle salt generously all over; repeat layers of cucumber slices and salt, ending with salt. Allow to sit at least an hour. Remove cucumbers to a strainer (discard the liquid the salt forced out) and rinse very very well, tossing the cucumbers under running water. Squeeze as much water out of the cukes as you can, pat them dry, then chop them finely or put them in a blender briefly, or force them through a strainer. Combine with yogurt. Cool in fridge for several hours. NOTES : This makes a little sauce. If it turns out you like the stuff, its easy to double or -- for a party -- triple it. Recipe by: Linda Blanchard, Gluten-Free Gadgeteer Posted to MC-Recipe Digest V1 #374, by firstname.lastname@example.org (mindplay) on Wed, 15 Jan 1997.
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|Serving Size: 1 Serving (91g)|
|Recipe Makes: 6|
|Calories from Fat: 5 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 1.6mg||1 %|
|Sodium 24.8mg||1 %|
|Potassium 155.6mg||4 %|
|Total Carbohydrate 9.8g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 9.5g|
|Protein 2.1g||3 %|
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Calories per serving: 50
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