Ingredients: milk, cream 13.5%, yoghurt culture with Bifidobacterium BB-12.
Made in the Czech Republic.
|Energy||417 kJ / 100 kcal|
|of which sugars||4,4 g|
|of which saturated fatty acids||3,5 g|
GREEK YOGHURT MILKO – 280 gSALAD CUCUMBER – 300 gCITRUS JUICE – 1 teaspoonOLIVE OIL 1–2 tablespoonsGARLIC – 1–2 clovesFRESH 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