Cucumber, Yogurt, and Spearmint Salad

Shared by Dancer

2.89 Points Per Serving

The mint of choice is spearmint, but any fresh mint will work.

2 cups nonfat yogurt

2 cucumbers

1 or 2 cloves garlic, minced

(1 or 2 teaspoons) Salt

Freshly ground black pepper

1/3 cup chopped fresh mint (preferably spearmint)

1/3 cup chopped flat-leaf parsley

1/2 tsp sugar (optional)

2 tsp extra-virgin olive oil

pita bread

Drain the yogurt in a yogurt funnel or cheesecloth-lined colander for 1 hour. Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds. Cut the cucumbers in 1/4-inch dice. Mash the garlic and salt to a paste in a mixing bowl. Stir the drained yogurt into the garlic paste. Add the cucumbers, pepper, mint, parsley, and sugar, and toss to mix. Correct the seasoning, adding salt and pepper to taste. Just before serving, drizzle the salad with olive oil. Tear off pieces of pita bread and use them to scoop us the salad.

Makes 4 servings.

Per Serving: Calories.....147 Fat.....5 g Carbs.....16 g Sodium.....107mg Fiber.....2.3 g.