- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 167
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 9 g
- Cholesterol
- 32 mg
- Sodium
- 603 mg
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 167
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 9 g
- Cholesterol
- 32 mg
- Sodium
- 603 mg
Ingredients
Directions
- (For an alternative replace the lemon, garlic and thyme with 1 1/2 teaspoons cumin and 2 tablespoons chopped parsley)
- In a mixing bowl, add garlic, thyme, and lemon juice to the yogurt and mix well. Place mixture in cheesecloth, set over a colander, set over a bowl and place in refrigerator for 12 hours.
- Discard liquid and place remaining yogurt in bowl. Add salt and pepper, to taste.
