I have always been a huge cucumber fan. Growing up, my parents always had a huge garden and one of my chores was to water all of the plants and harvest the produce. From an early age I developed a love for cucumbers. There’s just nothing quite like picking a cucumber warm right off the vine, slicing it up and eating it straight from the garden.
Since we always had a surplus of cucumber, my mom would serve them in every way imaginable. We ate pickled cucumbers, homemade pickles of all varieties, ate them on sandwiches, ate them as snacks, you name it, we probably tried it. I remember one summer we had so many we sliced some up and tried to use them on our eyes as a home remedy for bags and wrinkles. I don’t think that attempt was as successful as our culinary ones.
I specify in this recipe to use English Cucumbers because they are long and skinny with a mild, slightly sweet flavor and little to no seeds. Most average garden variety cucumbers have large tough seeds which make eating raw a very unpleasant experience but the English cucumbers never disappoint. They can be found in most supermarkets in the produce section right next to the “average” cucumber variety. Below is a photo of what to look for when searching for an English Cucumber.
Creamy Cucumbers are so delicious and easy to make! Comes to 1 Smart Point for the entire 2 cup serving. Recipe yields 2 cups.
- 1 1/2 english cucumber
- 1 tbsp apple cider vinegar
- 1/2 cup plain nonfat greek yogurt
- 1/2 tbsp Splenda
- 1/2 tsp salt
- 1/2 tsp dried dill
Wash and slice cucumber and place in a medium sized bowl.
Combine the vinegar, yogurt, Splenda, salt, and dried dill and stir well.
Pour the sauce over the cucumbers and stir well to coat.
Serve immediately or chill in fridge 1 hour before serving.
Stevia can be used in place of the Splenda.