Line sieve or strainer with coffee filter or double thickness of cheescloth and place over bowl. Spoon in yogurt, cover and let drain in refrigerator overnight. Peel, seed and grate or finely chop cucumber. Squeeze out excess moisture. Combine drained yogurt, cucumber, garlic, oil and vinegar. Add salt and pepper to taste. Refigerate at least an hour to allow flavours to blend. (I always make a day ahead). Makes about 2 cups - its addictive!! Serve with pita bread or crackers. Posted to FOODWINE Digest 07 Mar 97 by Pat Belanger
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|Serving Size: 1 Serving (528g)|
|Recipe Makes: 1|
|Calories from Fat: 131 (34%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 30mg||9 %|
|Sodium 506.5mg||17 %|
|Potassium 1194.5mg||31 %|
|Total Carbohydrate 37.2g||11 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 37.1g|
|Protein 26.6g||38 %|
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Calories per serving: 386
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