Technical data

4 garlic cloves

1¼ teaspoons kosher salt

⁄3 cup fresh Italian parsley leaves

⁄3 cup fresh mint leaves

1½ tablespoons fresh oregano leaves

(or ¾ tablespoon dried)

2 teaspoons fresh marjoram leaves

(or 1 teaspoon dried)

2 cucumbers, 7 inches in length, peeled,

halved, seeded and cut into 1-inch

pieces, set over a strainer to drain for

30 minutes

3 cups nonfat plain yogurt, drained

overnight to yield 1½ cups*

Nutritional information per serving:

Calories 9 (3% from fat) • carb. 1g • pro.1g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 60mg • fiber 0g

Tzatziki Sauce

Low in fat yet full of flavor, this sauce is great as a sandwich spread,

or as a dipping sauce for crudités.

Makes 3 cups / 48 tablespoons

Preparation: 10 minutes (plus 12 hours or overnight to drain yogurt),

30 minutes resting time

Insert the metal blade. With the machine running, drop the garlic down the small feed tube;

process 5 seconds to chop. Add the kosher salt, parsley, mint, oregano, and marjoram;

pulse to chop, 15 to 20 times. Add the drained cucumber pieces; pulse to chop, 15 to 20

times. Add the drained yogurt; pulse to combine. Do not overprocess, or the sauce will

become runny. Allow the sauce to sit for 30 minutes for the flavors to blend. Refrigerate until

ready to use. Keeps 3 to 4 days in the refrigerator; do not freeze.

* To drain yogurt: Line a sieve with a double layer of cheese cloth or a paper coffee filter

and set over a bowl. Spoon yogurt into lined sieve, cover with plastic wrap and refriger-

ate overnight (8 hours minimum). You may need to drain water from the bowl occasionally.

Refrigerate thickened yogurt in an airtight container for up to one week.