* Exported from MasterCook *
Yogurt and Feta Vegetable Sauce
Recipe By :Cousin Fatima
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
4 oz. crumbled feta cheese
3/4 cup plain nonfat yogurt
2 Tbsp. milk
1 clove garlic -- peeled
1/3 cup chopped seeded tomato
1/3 cup chopped seeded peeled cucumber
1 tablespoon finely chopped fresh dill -- or fresh mint leaves
PLACE cheese, yogurt, milk and garlic in food processor or blender container; cover. Process until well blended.
ADD tomatoes, cucumbers and dill; mix well.
SERVE immediately. Or, cover and refrigerate until ready to serve.
Makes 2 cups (8 one-quarter cup servings)
Serve in pita sandwiches,on bean burgers, grilled vegetables, baked potatoes, or thin with apple cider vinegar to taste, adding olive oil for a gazpacho-like consistency, and season with freshly ground black pepper.
Source:
"adapted from Kraft Co. recipe"
S(Formatted by Chupa Babi):
"July 2009"
Yield:
"2 cups"
Start to Finish Time:
"0:10"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 54 Calories; 3g Fat (52.7% calories from fat); 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 177mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 2689 901003 0
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