1 1/3 c  Plain yogurt

    1/3    English cucumber

    1/2 ts Salt

      2 ts Olive oil

      2 ts Lemon juice

      1    Garlic clove, minced

    1/4 ts Pepper

  Line sieve with double thickness of cheesecloth; set over bowl.
  Add yogurt; refrigerate to drain for at least 3 hours or up to 24 hours or
  until reduced to about 1 cup.
  Peel and grate English cucumber into another sieve; sprinkle with half of
  the salt. Let drain for 1 hour.
  In small bowl, stir together drained yogurt and English cucumber,
  remaining salt, oil, lemon juice, garlic and pepper. [makes 1 cup]
  Per 2 tb: about 40 calories, 2 g protein, 2 g fat, 3 g carbohydrate
  Source: Canadian Living magazine [Jan 96]
  Presented in article by Riki Dixon "Portable Meals: Snacks to Go"
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