Here’s my idea of a quick ‘sauce’ that can be dolloped over slow-cooked lamb or barbecued lamb cutlets. It also really lifts roasted eggplant to a whole new level. What’s more with yoghurt as the star, it’s also healthy and easy. I like recipes that require a minimal amount of effort and don’t chain me to the kitchen for hours. This is definitely one of those!
230kJ (55 calories), 4g protein, 3g fat (including 2g saturated fat), 4g carbohydrate (including 3g sugars), <1g fibre and 50mg sodium.
1. Stir together yoghurt, grated cucumber, garlic, lemon juice, dill and pepper in a bowl. Mix well to combine.
2. Cover and refrigerate overnight or for at least 2 hours to allow the flavours to develop.
3. Spoon into a serving bowl and use as needed.
From the Fit, Fab and 50 Cookbook by Dairy Australia
You can get the full downloadable version of Fit, Fab & 50 as well as Fabulous You (targeting all women – not just 50+). You’ll find recipes from many well-known cooks, chefs and nutritionists, as well as mine.