Ingredients: milk, yoghurt culture with Bifidobacterium BB–12.
Made in the Czech Republic.
|Energy||358 kJ / 84 kcal|
|of which sugars||2.7 g|
|of which saturated fatty acids||0.2 g|
GREEK YOGHURT MILKO – 280 g SALAD CUCUMBER – 300 g CITRUS JUICE – 1 teaspoon OLIVE OIL 1–2 tablespoons GARLIC – 1–2 cloves FRESH MINT 2–3 leavesPeel the cucumber and cut or grate into small strips. Place the Greek yoghurt in a medium sized bowl. Mix the lemon juice and olive oil, pressed garlic, and add salt and pepper to taste. Pour this yoghurt dressing over cucumbers and mix. Add zest with several fresh mint leaves. Serve chilled. More recipes