Cucumber and Walnut Yogurt
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Cucumber and Walnut Yogurt - Fresh, Greek-Inspired Dip
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
172
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 172 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 322 mg | (8 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
