Source: dLife

Stuffed grape leaves served with a creamy, cool, and sweet yogurt sauce.

Servings

1 cup lowfat plain yogurt
3 tbsp fresh mint
1 tsp grated lemon rind
1 tsp honey
30 grape leaves
2 tbsp olive oil
1.75 cup fresh chopped onion
1 medium garlic cloves
0.25 cup fresh lemon juice
2 cup cooked long grain brown rice
0.5 cup dried currants
3 oz pine nuts , toasted
1 tbsp fresh dill weed , chopped
0.5 tsp salt
0.25 tsp black pepper
10 oz Peas, chickpea, canned (garbanzo beans)
1 cooking spray

1 Chop the fresh mint and mix 2 tablespoons together with the yogurt, lemon rind, and honey. Cover and chill in the refrigerator.
2 Take the grape leaves out, chop off the stems, and rinse in cold water. Pat the grape leaves dry.
3 Finely chop the onions and garlic.
4 Place a large nonstick pan over medium heat and add olive oil.
5 When pan is hot add the onions and sauté 10 minutes; then add the garlic and sauté 1 minute.
6 After removing pan from heat add the remaining 1 tablespoon of fresh mint, 2 tablespoons of the lemon juice, rice, currants, pine nuts, fresh dill, salt, pepper, and chickpeas. Mix together well.
7 Lay out the grape leaves and place 1 tablespoon of the mixture in the center of each.
8 To fold bring the two sides over the filling then roll leaf up tightly beginning on the short side.
9 Roll up all of the grape leaves and place, seam side down, on a baking dish coated in cooking spray.
10 Pour the remaining lemon juice over the leaves and cover. Bake for 30 minutes at 350 degrees F. Grape leaves may be served warm or chilled with the yogurt mixture.