RSSCucumber Raita
From EatingWell: Spring 2003 — Subscribe Now!
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
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
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
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
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
Recipe Categories
- Type of Dish
- Sauce/Condiment, savory
- Publication
- Spring 2003
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Meal/Course
- Dinner
- Servings
- 8 or more
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
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