![](https://cdn.statically.io/img/www.allrecipes.com/thmb/7v55TRZ4ZpY9SPbha-MLce1Ub2o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/288199-138252ac581c4ec5ae3d93d47afdde8d.jpg)
Ingredients
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2 cups Greek yogurt
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2 hot house cucumbers - peeled, seeded, and thinly sliced
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3 tablespoons lemon juice
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2 tablespoons chopped fresh mint
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½ teaspoon white sugar
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¼ teaspoon kosher salt
Directions
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Stir yogurt, cucumber, lemon juice, mint, sugar, and salt together in a bowl. Cover and refrigerate for at least 3 hours, or preferably overnight.
Cook’s Note
To make your own Greek yogurt, place 2 ½ cups of plain, nonfat yogurt into a strainer lined with several layers of cheesecloth. Set the strainer over a bowl, then cover and refrigerate overnight. Discard the liquid collected in the bowl and proceed with the recipe.
Serve this cool, refreshing yogurt sauce with my lamb tagine and Moroccan couscous recipes posted on this site.
Nutrition Facts (per serving)
14 | Calories |
0g | Fat |
2g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 14 | |
% Daily Value * | |
Total Fat 0g | 0% |
Saturated Fat 0g | 0% |
Cholesterol 1mg | 0% |
Sodium 21mg | 1% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 0% |
Total Sugars 1g | |
Protein 2g | 4% |
Vitamin C 1mg | 1% |
Calcium 24mg | 2% |
Iron 0mg | 1% |
Potassium 54mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.