Middle Eastern · Lunch
Strained Yogurt Cheese Board (Low-Calorie)
Thick strained Greek yogurt is whipped with lemon and garlic, spread on a board with cucumber, radish, olives, walnuts and fresh herbs for scooping with warm pita. Za'atar and a minimal drizzle of olive oil finish the platter, keeping richness and calories low while tang and crunch stay prominent.
$3
12 minsPrep
2 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
388Calories
17.8gProtein
21.4gFat
31.2gCarbs
8.4gSugar
4.5gFiber
1201mgSodium
24mgChol
5.9gSat Fat
520mgPotassium
227mgCalcium
2.1mgIron
0.8mcgVitamin B12
10mgVitamin C
vegetarian
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Grate the garlic clove, slice the cucumber and radishes, chop the walnuts, and tear the parsley. Warm the pita in a dry skillet over medium heat 30 to 45 seconds per side until lightly speckled, then cut into wedges.
2
Whisk the Greek yogurt, grated garlic, lemon juice and salt together in a bowl until smooth, about 1 minute.
3
Chill the mixture covered in the refrigerator for 15 minutes so flavors mellow together.
4
Build
Spread the chilled yogurt across a small serving board, leaving a shallow well in the center. Drizzle the minimal olive oil into the well and scatter za'atar, olives and walnuts over the yogurt.
5
Plate
Arrange the cucumber, radish slices, torn parsley and warm pita wedges around the yogurt and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g Greek yogurt
- 22 small garlic clove
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp za'atar
- 2 tsp10ml olive oil
- 2/3 cup100g cucumber
- 44 radishes
- 1010 kalamata olives, pitted
- 0.6 oz16g walnuts
- 2 tbsp2 tbsp fresh parsley
- 22 small (90g) pita
