Fat Free Tzatziki Recipes

FAT-FREE TZATZIKI

Fat-Free Tzatziki image

I made a fat-free version, with some other modifications, of Howiesar's tzatziki recipe that he posted with his tempeh gyros Recipe #148197 (which are awesome!). If you're not adverse to a little "good fat" you can use the optional olive oil, but the tzatziki is yummy even without it.

Provided by Kitchen Kozy

Categories Greek

Time 4h20m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup finely grated English cucumber, drained (I leave the skin on, you'll need about 1/2 a large english cuke)
3/4 cup plain fat-free yogurt (one 6oz. cup)
3/4 cup nonfat sour cream
6 garlic cloves, minced (adjust to taste)
1/4 teaspoon salt
1/4 teaspoon fresh dill weed, finely chopped
1/2 teaspoon mustard powder
1 teaspoon rice vinegar (or other vinegar)
1 teaspoon fresh parsley, finely chopped (optional)
1 tablespoon extra virgin olive oil (optional)

Steps:

Combine all ingredients, and stir well.
Refrigerate at least 4 hours, preferrably overnight.
Remove from refrigerator about 30 minutes prior to serving to take the chill off.

Nutrition Facts : Calories 53.3, Fat 0.6, SaturatedFat 0.3, Cholesterol 3.5, Sodium 144.2, Carbohydrate 8.6, Fiber 0.1, Sugar 4.8, Protein 3.6

NONFAT TZATZIKI

Nonfat Tzatziki image

Provided by Anne Burrell

Categories condiment

Time 1h20m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1/2 English cucumber
Kosher salt
2 cups plain nonfat Greek yogurt
1 tablespoon white wine vinegar
2 cloves garlic, smashed and finely chopped
2 sprigs fresh mint, leaves cut into chiffonade
1 small bunch fresh dill, finely chopped
Freshly ground black pepper

Steps:

Grate the cucumber and place it in a fine strainer over a bowl. Salt the cucumber and allow it to drain until most of the juices come out, approximately 10 minutes. Squeeze out the last bit of juices and transfer to paper towels to pat dry.
In a medium bowl, combine the cucumber, yogurt, white wine vinegar, garlic, mint and dill. Refrigerate to allow the flavors to meld, at least 1 hour. Season with salt and pepper before serving.

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