3 cups nonfat plain yogurt,
drained overnight to yield 1-1/2 cups*
2 cucumbers, 7 inches in length, peeled,
halved, seeded and cut into 1-inch
pieces, set over a strainer to drain for
30 minutes
4 cloves garlic
1-1/4 teaspoons kosher salt
1/3 cup fresh flat parsley leaves
1/3 cup fresh mint leaves
1-1/2 tablespoons fresh oregano leaves
(or 3/4 tablespoon dried)
2 teaspoons fresh marjoram leaves
(or 1 teaspoon dried)
Nutritional analysis per serving:
Calories 9 (3% from fat) • carbo 1g • pro 1g • fat 0g
sat. fat 0g • chol 0mg • sod 60mg • fiber 0g
Tzatziki Sauce
Low in fat yet full of flavor, this sauce is great as a sandwich spread,
or as a dipping sauce for crudités.
Makes 3 cups / 48 tablespoons
Preparation: 10 minutes (plus 12 hours or overnight to drain yogurt),
30 minutes resting time
Insert the metal blade. With the machine running, drop the garlic down the small feed tube;
process 5 seconds to chop. Add the kosher salt, parsley, mint, oregano, and marjoram; pulse
to chop, 15 to 20 times. Add the drained cucumber pieces; pulse to chop, 15 to 20 times. Add
the drained yogurt; pulse to combine. Do not overprocess, or the sauce will become runny.
Allow the sauce to sit for 30 minutes for the flavors to blend. Refrigerate until ready to use.
Keeps 3 to 4 days in the refrigerator; do not freeze.
* To drain yogurt: Line a sieve with a double layer of cheese cloth or a paper coffee filter and
set over a bowl. Spoon yogurt into lined sieve, cover with plastic wrap and refrigerate
overnight (8 hours minimum). You may need to drain water from the bowl occasionally.
Refrigerate thickened yogurt in an airtight container for up to one week.
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