Nechama Cohen, Founder and Executive Director of the Jewish Diabetes Association (JDA) and author of EnLITEned Kosher Cooking, shares her healthy recipe for low carb, fat free, Syrian Cucumber-Mint Soup. In Syrian cuisine, this is not usually eaten as a soup, but rather as a sauce or dressing over other foods. This cool, flavorful yogurt can be served over Zucchini Souffle for the holiday of Shavuos (Pentecost).
Prep Time: 10 minutes
Cook Time: 0 minute
Ingredients:
- 3 small cucumbers
- 3 (8-ounce) containers plain low-fat yogurt
- 4 ounces fat-free soft white cheese
- 1/4 teaspoon white pepper (optional)
- 3 cloves garlic, peeled and pressed
- salt to taste
- 3 tablespoons fresh mint, finely chopped (or 1 1/2 teaspoon dried mint)
- GARNISH:
- a few extra mint leaves
Preparation:
1. Peel cucumbers. Cut into tiny pieces and set aside.
2. In a medium bowl, using a wooden spoon, combine the yogurt, cheese, salt garlic, pepper and mint.
3. Add the prepared cucumbers. Mix and correct seasoning.
4. Garnish with more mint.
SERVING SUGGESTION:
Serve as a sauce over Zucchini Souffle.
YIELD: 6 servings
NUTRITION FACTS:
serving size (cuo): 1
(oz): 6
(g): 180
calories: 60
protein (g): 6.3
carbs (g): 3.3
fat(g): 0.3
sat. fat (g): 0
cholesterol (mg): 0
sodium (mg): 278
calcium (mg): 170
fiber (g): 1
Exchange: lean protein/milk 1, free vegetable 1/2
2. In a medium bowl, using a wooden spoon, combine the yogurt, cheese, salt garlic, pepper and mint.
3. Add the prepared cucumbers. Mix and correct seasoning.
4. Garnish with more mint.
SERVING SUGGESTION:
Serve as a sauce over Zucchini Souffle.
YIELD: 6 servings
NUTRITION FACTS:
serving size (cuo): 1
(oz): 6
(g): 180
calories: 60
protein (g): 6.3
carbs (g): 3.3
fat(g): 0.3
sat. fat (g): 0
cholesterol (mg): 0
sodium (mg): 278
calcium (mg): 170
fiber (g): 1
Exchange: lean protein/milk 1, free vegetable 1/2
