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EatSmarter exclusive recipe
Yogurt-Garlic Sauce
with Mint
(3 votes)
Health Score:
79 / 100
Difficulty:
very easy
Preparation:
15 min.
Preparation
Calories:
380
calories
Calories
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You can hardly find a more light pasta sauce- this spicy, protein-rich mixture of yogurt and vegetables contains only 5 grams of fat per portion.
If you want to serve the sauce room warm instead of cold with the pasta, remember to take the yogurt out of the fridge in time.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 382 mg | (10 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 12 mg |
Development of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
2
- Ingredients
- 1 small Tomato
- 1 stalk mint
- 6 ozs Yogurt (low-fat)
- 2 small garlic cloves
- salt
- peppers
- 2 tsps Cultured butter
- 2 Tbsps Vegetable broth
- ½ tsp ground paprika (sweet)
- If desired:
- 8 ozs small Pasta (i.e. orecchiette)
Preparation
Preparation steps
1.
Rinse tomatoes, wipe dry and cut out the stem ends. Cut in half, remove seeds and cut into small dice.
2.
Rinse mint, shake dry, pluck leaves and chop finely.
3.
Beat yogurt in a bowl with a whisk until creamy.
4.
Peel the garlic and press through a garlic press into yogurt. Stir in diced tomatoes and mint and season with salt and pepper.
5.
Melt the butter in a small skillet, stir in broth and paprika and add to the garlic sauce.
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