1 1/3 c Plain yogurt

1/3 English cucumber

1/2 ts Salt

2 ts Olive oil

2 ts Lemon juice

1 Garlic clove, minced

1/4 ts Pepper

Line sieve with double thickness of cheesecloth; set over bowl. Add yogurt; refrigerate to drain for at least 3 hours or up to 24 hours or until reduced to about 1 cup. Peel and grate English cucumber into another sieve; sprinkle with half of the salt. Let drain for 1 hour. In small bowl, stir together drained yogurt and English cucumber, remaining salt, oil, lemon juice, garlic and pepper. [makes 1 cup] Per 2 tb: about 40 calories, 2 g protein, 2 g fat, 3 g carbohydrate Source: Canadian Living magazine [Jan 96] Presented in article by Riki Dixon "Portable Meals: Snacks to Go" [-=PAM=-] PA_Meadows@msn.com