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RECIPE CONVERTER Rochester registered dietitian Jennifer Nelson took a recipe for Grilled Greek "Burger" and reduced the amount of fat, calories and cholesterol. She changed the recipe, tested it for taste and analyzed it for nutrition. Here's what she ca

Grilled Greek 'burger'

Original

1 pound ground lamb

8 ounces plain yogurt

1/2 teaspoon dried basil

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1/4 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/8 teaspoon black pepper

1/2 cucumber, seeded, thinly sliced

2 Roma tomatoes, thinly sliced

Two 6-inch pita bread, cut in half

Lemon wedge

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Modified

3/4 pound lean ground lamb

8 ounces plain non-fat yogurt

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/2 teaspoon fresh garlic, chopped

1/8 teaspoon black pepper

4 green onions, finely chopped

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1/2 cucumber, seeded, thinly sliced

2 Roma tomatoes, thinly sliced

Two 6-inch pita bread, cut in half

Lemon wedge

Heat grill. In bowl, combine ground lamb with 2 tablespoons of the yogurt, basil, oregano, fresh garlic and black pepper. Shape into 4 patties. Combine remaining yogurt with green onions. Set aside. Place patties onto grill; cook about 10 minutes, turning once. Stuff pita halves with slices of cucumber and tomato. Insert patties and top with yogurt mixture. Serve with lemon wedge (squeeze lemon over pattie if desired). Serves 4.

Nutritional Analysis

Original

; Calories 485

; Dietary Fiber (gm) 2

; Fat (gm) 30

; Percent calories from fat 56

; Percent polyunsaturated fat 9

; Percent saturated fat 25

; Percent monounsaturated fat 22

; Cholesterol (mg) 90

; Sodium (mg) 580

; Carbohydrate (gm) 28

; Protein (gm) 26

; Modified

; Calories 315

; Dietary Fiber (gm) 2

; Fat (gm) 9

; Percent calories from fat 26

; Percent polyunsaturated fat 4

; Percent saturated fat 11

; Percent monounsaturated fat 11

; Cholesterol (mg) 75

; Sodium (mg) 320

; Carbohydrate (gm) 29

; Protein (gm) 30

; Note: Diabetics or those following calorie-controlled diets may count one serving as: 4 lean meat, 2 starch.

If you have a recipe you would like made more healthful, please send it to Jan McFarland, Post-Bulletin, 18 First Ave. S.E., P.O. Box 6118, Rochester MN 55903-6118. You also may e-mail recipes to farland@postbulletin.com. Please include your name, address, phone number, what you would like done with the recipe and the recipe's yield.

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