Minty Yoghurt Dip
- Egg free
- Gluten free
- Nut free
- Vegetarian
Ingredients
- 1/2 cup low-fat natural or Greek yoghurt
- 2 tbs lemon juice
- 1/2 medium garlic, crushed
- 1/4 bunch mint leaves, chopped
- 1 pinch salt
Method
- Place all ingredients in a bowl and mix together.
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.
Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 119.9 kj | 217.7 kj |
| Protein | 2.9 g | 5.3 g |
| Fat, total | 0.2 g | 0.3 g |
| — saturated | 0.1 g | 0.2 g |
| Carbohydrate | 2.8 g | 5.1 g |
| — sugars | 2.7 g | 4.9 g |
| Sodium | 74.1 mg | 134.5 mg |
| Fibre | 0.5 g | 0.9 g |