In Syrian cuisine, this is not usually eaten as a soup, but rather as a sauce or dressing for other foods. On the festival of Shavuot, this cool, flavorful yogurt is enjoyed served over Zucchini Soufflé.

Yield: 6 servings


  • 3 small cucumbers
  • 3 (8-ounce) containers plain lowfat yogurt
  • 4 ounces fat-free soft white cheese
  • 1/4 teaspoon white pepper (optional)
  • 3 cloves garlic, peeled and pressed
  • salt to taste
  • 3 tablespoons fresh mint, finely chopped, or 11/2 tablespoons dried

Garnish: a few extra mint leaves.

Peel cucumbers, cut into tiny pieces and set aside. In a medium bowl, using a wooden spoon, combine the yogurt, cheese, salt, garlic, pepper and mint. Add the prepared cucumbers. Mix and correct seasoning. Garnish with more mint.

Nutrition Facts: Serving size (cup) 1 (oz) 6 (g) 180 Calories 60 Protein (g) 6.3 Carbs (g) 3.3 Fat (g) 0.3 Sat. Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 278 Calcium (mg) 170 Fiber (g) 1 Exchanges: Lean protein/milk 1 Free vegetable 1/2

Zucchini Soufflé

Yield: 9 servings


  • 1 small onion, peeled
  • 6 large zucchini, peeled
  • 2 whole eggs plus 3 egg whites, beaten
  • 2 tablespoons soy or regular flour
  • 2 tablespoons light mayonnaise
  • 1 (8-ounce) can sliced mushrooms, drained
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • salt and pepper to taste


Preheat oven to 400°F. Line a 9 x 13-inch pan with baking paper. Chop onion with knife attachment in food processor until very fine. Switch to the grating disc and grate the zucchinis. Squeeze well in a colander to drain all excess water. Transfer to a mixing bowl. By hand, mix in the beaten eggs, flour and mayonnaise. Combine. Add the mushrooms and dill. Season with paprika, garlic powder, salt and pepper.

Pour mixture into prepared pan. Spray the top with non-stick spray. Bake for 10-15 minutes, until top begins to turn golden. Lower heat to 350°F and bake for an additional 40-60 minutes, until firm.

Variation: Substitute frozen broccoli or cauliflower for the zucchini. First defrost and squeeze out excess water. These vegetables can then be chopped with the onion. Transfer to a mixing bowl and continue as above. With this variation, the mushroom and the dill are optional.

Nutrition Facts: Serving size 1 slice (oz) 5 (g) 150 Calories 71 Protein (g) 5.7 Carbs (g) 4.6 Fat (g) 2.8 Sat. Fat (g) 0.5 Cholesterol (mg) 64 Sodium (mg) 275 Calcium (mg) 42 Fiber (g) 1 Exchanges: Free vegetable 1 Fat 1/2