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Ingredients

2 tablespoons olive oil
12 ounces yogurt
1 cucumber ; large, peeled, seeded and finely chopped
2 tablespoons garlic ; minced
1 tablespoon white vinegar
salt
black pepper

Preparation:

Line a plastic sieve or colandar with a large coffee filter or cheesecloth. Place over a deep bowl. Put yogurt into the colandar, cover with wax paper and refrigerate for 24 hours or until liquid no longer drains from yogurt. Remove yogurt and place in a bowl. Discard liquid. Stir vinegar, oil garlic and chopped cucumber into yogurt. Season with salt and pepper to taste. Cover and refrigerate 1 hour before serving. Makes 12 servings.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 42
Total Sugars: 1.6g
Carb.: 2.4g
Fiber: 0.1g
Total Fats: 3.2g
Cholesterol: 3.7mg
Protein: 1.2g
Sodium: 13.7mg

Detailed Nutrition...

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^*Data provided by USDA