Cucumber Raita

http://www.eatingwell.com/recipes/cucumber_raita.html

From EatingWell:  Spring 2003

Raita is used in Indian cuisine as a cooling balance for spicy dishes. Try it with curries or as a condiment for grilled meat or poultry.

1 1/2 cups | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 1 cup low-fat plain yogurt
• 1 tablespoon lime juice
• 1 small clove garlic, minced
• 1 small cucumber, peeled, seeded and diced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh mint

Preparation

1. Combine yogurt, lime juice, garlic, cucumber, cumin, salt, pepper and mint in a small bowl. Serve immediately or cover and refrigerate for 30 minutes to allow flavors to blend.

Nutrition

Per tablespoon : 8 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 1 mg Cholesterol; 1 g Carbohydrates; 1 g Protein; 0 g Fiber; 32 mg Sodium; 36 mg Potassium

Exchanges: Per tablespoon = free food

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.