Email to Filus1217      

Cool-as-a-Cucumber Raita

Source of Recipe

.
Cool-as-a-Cucumber Raita

Sparkrecipes.com
Submitted by: CHEF_MEG
Reviews rate this recipe 4.5 of 5 stars.
Minutes to Prepare: 10
Number of Servings: 8 (2 tablespoons each.)

This creamy, tangy dip does double duty: with mint, it's a perfect pair with Greek fare; with coriander and cumin, it cools down spicy Indian curries.

Ingredients:
1 English cucumber, diced
6 ounces fat-free Greek yogurt
juice of half a lemon

1 tablespoon chopped fresh mint – OR - 1/4 teaspoon each ground coriander and cumin

Tips:
English cucumbers are ideal for this recipe because their skin is more tender and they have fewer seeds. If you can't find one, use a traditional cucumber but peel it and remove the seeds.

Directions:
After chopping the cucumber, place it on a lint-free kitchen towel for 10 minutes to allow some of the moisture to drain.
Combine the cucumber, yogurt and lemon juice in a small bowl. Add either the mint or the coriander and cumin. Stir to combine.

Serve immediately or cover and refrigerate for up to two days.

Note: The water from the cucumber might cause some separation, but stir to combine and you're ready to eat.

One 2 T. serving equals: Calories: 15.6; Total Fat: 0.0 g; Cholesterol: 0.0 mg; Sodium: 8.3 mg; Total Carbohydrates: 2.0 g; Dietary Fiber: 0.3 g; Protein: 2.1 g