Try this Yogurt-Cucumber Sauce recipe, or contribute your own.
Suggest a better descriptionIn a medium bowl, combine the cucumber, yogurt, honey, mint garlic, olive oil and cayenne. Refrigerate for at least 1 hour or overnight. Season with salt just before serving. Reprinted from Food and Wine Magazine, July 1996. Posted to MealMaster Recipes List, Digest #161 Date: Sun, 9 Jun 1996 22:24:01 -0700 From: Julie Bertholf
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Serving Size: 1 Cup (352g) | ||
Recipe Makes: 3 | ||
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Calories: 147 | ||
Calories from Fat: 27 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 169.1mg | 6 % | |
Potassium 550.8mg | 14 % | |
Total Carbohydrate 21.9g | 6 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 21.3g | ||
Protein 9.5g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 147
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