Earl Grey tea and chocolate are intriguingly combined in a tender, cake-like cookie.
| Prep Time: | 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 10 mins |
| Servings: | 24 |
| Yield: | 3 cups |
Ingredients
- 2 cups Greek yogurt
- 2 hot house cucumbers – peeled, seeded, and thinly sliced
- 3 tablespoons lemon juice
- 2 tablespoons chopped fresh mint
- ½ teaspoon white sugar
- ¼ teaspoon kosher salt
Instructions
- Stir yogurt, cucumber, lemon juice, mint, sugar, and salt together in a bowl. Cover and refrigerate for at least 3 hours, or preferably overnight.
- To make your own Greek yogurt, place 2 1/2 cups of plain, nonfat yogurt in a strainer lined with several layers of cheesecloth. Set the strainer over a bowl, then cover and refrigerate overnight. Discard the liquid collected in the bowl, and proceed with the recipe.
Nutrition Facts
| Calories | 14 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 0 g |
| Sodium | 21 mg |
| Sugars | 1 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
Love this so fresh. Put some cumin in.
Maybe leave out the sugar next time.
Yum ! good thing this is low in calories because I can’t stop eating it. I did add chopped chives and dried dill.
Added onion
Will make this again but did think it was a little to much cucumber.
very good . i couldn’t find fresh mint in 4 different stores , had to use dried , but it was still delicious .
Very good. I like to have raita whenever I make a curry. I added very finely chopped red bell pepper, and I’ve never added sugar before, but it makes a nice difference. I used “skyr” yogurt which is REALLY thick, so there was no need to strain the cucumber.
I made it today to go with lamb tagine. The raita came out delicious, so cooling and refreshing. I used a bit more fresh mint than the recipe called for, because I like mint a lot.
its good
I drained the cucumbers for about 2 hrs. through a coffee filter lined sieve and squeezed out excess moisture. Also I used dried mint. Used in pita pockets with rotisserie chicken. Will make again.
I left out the sugar….and added some cumin. Proportions for cucumber and yogurt are good.
Made exactly per the recipe; it was delicious. Will definitely make this again. Would be perfect complement to a dish with lots of heat.
Fabulous. Could even add more mint.
Delicious – so simple to make! I cut the recipe in half, as two cups of yogurt makes quite a lot. It fed a dinner meal of 6 (served with kebab and naan), and I still had some left over. Yum!
I did not add the sugar and it was fine without it.
I loved the way it tasted before I added the sugar. I would make it again but I’ll leave the sugar out.
it was amazing my dad and i made it for fathers day
I didn’t have greek yoghurt so used creme fraiche and added lemon peel. Delicious with chicken satay and fried bhajis
It was refreshing, but I used very few spices compared to a restaurant version. The yogurt was made by daughtherinlaw was rich and creamy. good
i cut down the recipe to make about half a cup. felt it was fairly authentic. served w chicken kababs and watermelon and feta salad.
turned out wonderful for me. Just a quick tip, I used Cabot (like the cheese) brand greek yogurt because it’s ridiculously thick (thickest I’ve seen so far). Turned out awesome, although the cucumber does water it down a bit. Mix in some spices of your liking a little bit at a time ( you can always add more). I did dill and cumin. Gets more flavorful with a few hours/day of sitting. I paired it with a red lentil curry from allrecipes and it was just heavenly.