|Plain low-fat yogurt||3 Cup (48 tbs)|
|Finely chopped unpeeled cucumber||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Freshly squeezed lemon juice||2 Teaspoon|
1. Place yogurt in a coffee-filter or double paper towel-lined sieve set over a bowl; cover and let drain in the refrigerator for 4 hours or until reduced to 1 1/2 cups (375 mL).
2. In a bowl, sprinkle cucumber with salt. Let stand 20 minutes. Drain in a sieve; squeeze out excess moisture and pat dry with paper towels. In a bowl, combine yogurt, cucumber, garlic and lemon juice.