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60+ Minutes |
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Cooked by: Chef / Last Modified: 8/16/2008 / Number of Servings: 4 |
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Directions: Pare and thinly slice cucumbers. Place in small bowl. Sprinkle with salt; stir. Let stand 10 minutes. Stir together yogurt, sugar, lemon juice, celery seeds, cumin and pepper in small bowl to mix well. Transfer cucumbers to colander; rinse with cold water. Squeeze with hands to extract as much liquid as possible. Return to bowl. Stir in yogurt mixture.
Refrigerate covered until serving.
Makes 4 servings.
PER SERVING: calories - 27, protein - 1 g., fat - 0, carbohydrates - 5 g., cholesterol - 1 mg., sodium - 290 mg
| Ingredients:
2 medium Cucumbers
1/2 Teaspoon(s) Salt
1/4 Cup(s) Low-fat plain yogurt
1/2 Teaspoon(s) Sugar
1/2 Teaspoon(s) Lemon juice
1/8 Teaspoon(s) Celery seeds
1/8 Teaspoon(s) Ground cumin
1/8 Teaspoon(s) Pepper |
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