Ingredients: milk, yogurt culture with Bifidobacterium BB-12.
Weight 140 g
Made in the Czech Republic.
| Energy | 241 kJ / 57 kcal |
| Protein | 10.0 g |
| Carbohydrates | 3.5 g |
| of which sugars | 2,.7 g |
| Fats | 0.3 g |
| of which saturated fatty acids | 0.2 g |
| Salt | 0.10 g |
MILKO GREEK YOGURT - 280 g
CUCUMBER SALAD - 300 g
LEMON JUICE - 1 teaspoon
OLIVE OIL 1-2 spoons
GARLIC - 1-2 cloves
FRESH MINT - 2-3 leaves
Peel the cucumber and cut or grate into small noodles. Put the Greek yogurt in a medium-sized bowl. Stir in the lemon juice and olive oil, season with salt and pepper to taste. Pour the resulting yoghurt dressing over the cucumbers and mix. We can freshen up with a few leaves of fresh mint. Serve chilled. More recipes
