Cucumber and Walnut Yogurt

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Cucumber and Walnut Yogurt

Cucumber and Walnut Yogurt - Fresh, Greek-Inspired Dip

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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
172
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie172 cal.(8 %)
Protein5 g(5 %)
Fat14 g(12 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage1.2 g(4 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.8 mg(23 %)
Vitamin K11.1 μg(19 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.1 mg(7 %)
Folate30 μg(10 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.9 μg(15 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C10 mg(11 %)
Potassium322 mg(8 %)
Calcium122 mg(12 %)
Magnesium31 mg(10 %)
Iron0.5 mg(3 %)
Iodine7 μg(4 %)
Zinc0.7 mg(9 %)
Saturated fatty acids4.8 g
Uric acid7 mg
Cholesterol18 mg
Complete sugar7 g

Ingredients

for
6
Ingredients
1 Cucumber
60 grams Walnut
400 grams Yogurt (low-fat)
100 grams Sour cream
50 grams Crème fraiche
salt
peppers
1 splash lemon juice
1 pinch sugar
How healthy are the main ingredients?
Sour creamWalnutsugarCucumbersalt

Preparation steps

1.

Peel the cucumber, cut in half lengthwise, remove seeds and cut into small cubes.

2.

Toast the walnuts in a dry sauté pan over medium heat until fragrant. Remove, let cool and finely chop half the walnuts. 

3.

Stir together the yogurt, sour cream, and crème fraîche. Add the cucumber and the walnuts and stir to combine. Season with salt, pepper, lemon juice, and sugar.

4.

Transfer to a serving bowl fill. Garnish with remaining walnuts.

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