Ingredients:

1 cup fresh parsley
1/3 cup skim milk,
1/2 cup nonfat plain yogurt,
1 ounces of blue cheese cut into 1/2 inch pieces
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1/4 teaspoon ground white pepper
1/4 teaspoon salt

Place parsley in a food processor until finely chopped (about 10 seconds)
Add remaining ingredients and process until smooth (about 20 seconds)
Store in the refrigerator in an airtight container for up to two weeks.

Approximate nutritional value per teaspoon is 17 calories, 1g carb, 1g protein, 1g fat and 96mg sodium.

Low Fat Blue Cheese Dressing is a post from: TasteForCooking

Directions:

Drain yogurt in paper coffee filters or cheese cloth for 1 hour in fridge. You will be surprised how much liquid it releases.  Once yogurt has been drained, dice cucmber and squeeze with a paper towel to release excess liquid, before adding to yogurt. Add olive oil, lemon juice, salt, pepper, dill and garlic. Stir until well-combined. Cover and refrigerate for at least one hour for best flavor.

Tips:

If you are making it as a dip, or you find you like a stronger flavor, add additional diced cucmber, but I like my sauce to compliment the meat rather than over powering it. Enjoy!

Here’s a photo of a typical Gyro stand in Santorini, Greece

Tzatziki Sauce Recipe is a post from: TasteForCooking