(Not truly tzatziki; but, an easy low-cal dilly-icious topper for grilled or roasted meat, chicken, fish or veggies!)
Numbers you need to know:
Recipe yields approximately 2 cups = 16 servings, 2 tablespoons per serving. Per serving info: 18 calories; 1g fat; trace saturated fat; 2g protein; 1g carbohydrate; trace dietary fiber; 4mg cholesterol; 93mg sodium (34mg sodium, if sea salt is omitted). MUCH HEALTHIER than mayo and a nice change from mustard!
Prep Time: 10-15 minutes
Chill Time: At least 2 hours (overnight is best)
I mixed this up yesterday to go with some PEPPERY roast pork tenderloin. I’d gone a tad overboard with my herb rub and needed something cool and creamy to counteract the heat. This was perfect! I’d wanted to attempt a me-version of Greek-style yogurt sauce (tzatziki) for a while. So, I scouted about online and combined a few recipes, throwing in low-fat, low-carb substitutions to come up with this chilly-dilly sauce.
It’s definitely not tzatziki—I didn’t strain the yogurt, which I think is imperative with traditional tzatziki—but, I like to think it’s tzatziki-esque. It turned out quite lovely and would go fabulously with any highly-seasoned grilled or roasted meat, chicken, fish or veggies. And, if you can handle the carbs, it would be super as a spread on gyros!
Ingredients:
· 3/4 cup chopped and drained cucumber (approximately 1 medium cucumber, peeled, seeded and pulp removed)
· 2 tablespoons chopped green onion (approximately 1 green onion, white and green parts)
· 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill weed)
· 2 teaspoons finely-chopped fresh garlic (1-2 cloves)
· 1 1/2 tablespoon fresh lemon juice (1/2 room temperature lemon)
· 1 cup Greek Style Low-Fat Plain Yogurt (2% Milk) or Plain Low-Fat or Non-Fat Yogurt
· 1/2 teaspoon sea salt (optional)
· 1/8 teaspoon white pepper
· 1 teaspoon SPLENDA® Granulated No-Calorie Sweetener
· 1/4 cup crumbled feta cheese
Preparation:
1) Chop the peeled and seeded cucumber by pulsing several times in a small food processor. Pour chopped cucumber onto several sheets of paper towel and spread out to allow excess moisture to drain. Allow the cucumber to drain for several minutes. While the cucumbers are draining, chop the onions, dill and garlic and juice the lemon.
2) Stir together all ingredients and refrigerate in a covered container at least two hours (but best chilled overnight so the flavors develop nicely) before serving.
3) Great as a sauce, spread or a dip! Always stir well before using.
Make healthier choices for a happier life!
Anita Peacock
Lifelong Type 1 Diabetic
Owner/Manager/Designer
 |
| MyDiabeticBag.com |
Recipe sources:
Other credits:
SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.
No comments:
Post a Comment