Recipe - Yogurt Cucumber Sauce
This is great served on any type of meat or even with pita chips or as a light dressing on a salad. I especially like it with the Moroccan Turkey Cutlet recipe on this site.
To make the sauce nice and smooth, I like to put all the ingredients in my Magic Bullet blender and pulse it for a few seconds.
Serves 6
- 1/4 cup plain non-fat yogurt
- 1/4 cup non-fat sour cream
- 1/2 of a whole seeded cucumber, finely diced
- 1/4 teaspoon lime juice
- 1/4 garlic powder
- salt and pepper to taste
Put the cucumber in a colander and sprinkle with salt. Allow the cucumber to drain for 15 minutes. Combine all ingredients and chill in the refrigerator for at least an hour before serving.
To change things up a bit, add 2 tablespoons of fat-free or reduced fat feta to the mixture.
A 3x5 card version of this recipe can be found here.
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