Summary

Ingredients

• 750 ml natural yogurt (1.5%)
• 12 medium potato (s)
• 2 handfuls basil leaves, fresh
• 4 cloves garlic
• 1 ½ cucumber (s)
• Herbal salt, freshly ground pepper
• mint

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Instructions

1. Roughly grate the cucumber, season with salt and let it steep for about 10 minutes. Then drain the water from the cucumbers.
2. Season the grated cucumber with pressed garlic, chopped basil leaves and herb salt and pepper and stir well.
3. Add the yoghurt and mix everything well. Let it steep for about 30 minutes, stirring every now and then.
4. In the meantime, cook potatoes with their skin on and then peel them.
5. Put 3 potatoes on each deep plate, fill the plate with the yogurt soup and pour some chopped mint over it as a decoration.
6. Is a nice variant of jacket potatoes with quark, tastes lighter and more refreshing.
7. 5 pts per serving
8. LF30: 9.7%
9. Calories: 300 per serving