Cuisinart DLC-2011CHB User Manual - Page 54

Tzatziki Sauce Low in fat yet full of flavor, this sauce is great as a sandwich spread, or as a dipping sauce for crudités. Makes 3 cups / 48 tablespoons Preparation: 10 minutes (plus 12 hours or overnight to drain yogurt), 30 minutes resting time 3 cups nonfat plain yogurt, 1-1/4 teaspoons kosher salt drained overnight to yield 1-1/2 cups* 1/3 cup fresh flat parsley leaves 2 cucumbers, 7 inches in length, peeled, 1/3 cup fresh mint leaves halved, seeded and cut into 1-inch pieces, set over a strainer to drain for 1-1/2 tablespoons fresh oregano leaves 30 minutes (or 3/4 tablespoon dried) 4 cloves garlic 2 teaspoons fresh marjoram leaves (or 1 teaspoon dried) Insert the metal blade. With the machine running, drop the garlic down the small feed tube; process 5 seconds to chop. Add the kosher salt, parsley, mint, oregano, and marjoram; pulse to chop, 15 to 20 times. Add the drained cucumber pieces; pulse to chop, 15 to 20 times. Add the drained yogurt; pulse to combine. Do not overprocess, or the sauce will become runny. Allow the sauce to sit for 30 minutes for the flavors to blend. Refrigerate until ready to use. Keeps 3 to 4 days in the refrigerator; do not freeze. * To drain yogurt: Line a sieve with a double layer of cheese cloth or a paper coffee filter and set over a bowl. Spoon yogurt into lined sieve, cover with plastic wrap and refrigerate overnight (8 hours minimum). You may need to drain water from the bowl occasionally. Refrigerate thickened yogurt in an airtight container for up to one week. Nutritional analysis per serving: Calories 9 (3% from fat) • carbo 1g • pro 1g • fat 0g sat. fat 0g • chol 0mg • sod 60mg • fiber 0g 53