Ingredients:

2 cups plain low-fat yogurt
2 cucumbers, peeled, seeded, shredded, and squeezed dry
½ jalapeño pepper, seeded and thinly sliced
2 tablespoons chopped fresh mint
1 teaspoon ground cumin
¾ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon black pepper

Directions:

Spoon yogurt into coffee fi lter or cheesecloth- lined sieve set over medium bowl; let stand until liquid drains off, about 20 minutes. Discard liquid.

Stir together strained yogurt and all remaining ingredients in medium bowl. Serve at once or refrigerate in covered container up to 1 day.