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|Extra virgin olive oil||1 Teaspoon|
|Plain low fat yogurt||200 Gram|
|Fresh mint||1⁄4 Cup (4 tbs), shredded (1 Handful)|
|Low fat fromage frais||200 Gram|
|Lemon||1 Large, juiced|
Serving size: Complete recipe
Calories 327 Calories from Fat 83
% Daily Value*
Total Fat 9 g14.1%
Saturated Fat 2.7 g13.3%
Trans Fat 0 g
Cholesterol 12 mg
Sodium 148.8 mg6.2%
Total Carbohydrates 41 g13.7%
Dietary Fiber 5.5 g21.9%
Sugars 26.6 g
Protein 28 g55.3%
Vitamin A 13.1% Vitamin C 123.9%
Calcium 46.9% Iron 9.3%
*Based on a 2000 Calorie diet
Slice through the middle of the garlic bulb and drizzle with olive oil.
Push the two halves back together and wrap in foil.
Put in the oven and cook for 30 minutes.
Meanwhile, slice the cucumber in half lengthways, scoop out the seeds and discard.
Cut the cucumber into thin strips and put in a mixing bowl.
In a separate bowl, put the yogurt, mint, fromage frais and lemon juice and mix together well.
Remove the garlic from the oven and mix 4 cloves into the yogurt mixture. (The rest of the garlic can be kept in the fridge, wrapped in foil.)
Add to the cucumber and mix well.
Serve with crudites or pitta bread.