On Mon, 16 Aug 2010 00:11:13 -0500, zxcvbob >
wrote:

> Instead of using Greek yogurt and trying to squeeze the juice out of
> the cucumbers, could you just use regular plain yogurt and
> dehydrated cucumbers? The cukes should absorb moisture from the
> yogurt and thicken it. What am I missing?
>
> Whole milk yogurt, or lowfat, or fat-free?
>
Why not just use regular yogurt and regular cucumbers? If you need to
tighten up the yogurt, drain it overnight in a strainer. The amount
of fat in the yogurt is up to you.


--

Carrot cake counts as a serving of vegetables.