Of which 4 g sugars and 0.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Calcium (yogurt) · Vitamin C (lemon)
Allergens milk
Garlic and herb yogurt sauce
The perfect partner for grilled meat or roasted vegetables.
Ingredients
- 100 g (3½ oz) low-fat Greek yogurt
- ½ lemon (15 g / ½ oz) — juice only
- 1 clove garlic, minced (3 g)
- chopped dill or fresh mint, to taste
- salt and black pepper, to taste
Method
- In a small bowl, mix the Greek yogurt with the lemon juice and minced garlic.
- Season with salt, pepper and your chosen herbs.
The full method (3 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
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