FAT-FREE TZATZIKI

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Fat-Free Tzatziki image

I made a fat-free version, with some other modifications, of Howiesar's tzatziki recipe that he posted with his tempeh gyros Recipe #148197 (which are awesome!). If you're not adverse to a little "good fat" you can use the optional olive oil, but the tzatziki is yummy even without it.

Provided by Kitchen Kozy

Categories     Greek

Time 4h20m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 10

1/2 cup finely grated English cucumber, drained (I leave the skin on, you'll need about 1/2 a large english cuke)
3/4 cup plain fat-free yogurt (one 6oz. cup)
3/4 cup nonfat sour cream
6 garlic cloves, minced (adjust to taste)
1/4 teaspoon salt
1/4 teaspoon fresh dill weed, finely chopped
1/2 teaspoon mustard powder
1 teaspoon rice vinegar (or other vinegar)
1 teaspoon fresh parsley, finely chopped (optional)
1 tablespoon extra virgin olive oil (optional)

Steps:

  • Combine all ingredients, and stir well.
  • Refrigerate at least 4 hours, preferrably overnight.
  • Remove from refrigerator about 30 minutes prior to serving to take the chill off.

Nutrition Facts : Calories 53.3, Fat 0.6, SaturatedFat 0.3, Cholesterol 3.5, Sodium 144.2, Carbohydrate 8.6, Fiber 0.1, Sugar 4.8, Protein 3.6

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