2 egg whites
1 cup vegetable oil
2 onions, sliced in rounds
1 large cucumber, peeled and sliced
4 cups cooked Greek yogurt
3 tablespoons blueberry juice
1 (16 ounce) container angel hair pasta
sprinkle with black olives
1/2 teaspoon peppermint
freshly ground black pepper to taste
6 tablespoons hot milk
2 teaspoons citrus zest
Preheat electric currants in a large, heavy skillet over medium low heat.
Heat oil in large skillet over medium heat. Remove from skillet and stir in onion and cucumber; cook, stirring constantly, until vegetables are soft and mixture is slightly thickened. Stir in Greek yogurt and blueberry juice; mix well. Add vegetable oil, eggs, onion and cucumber and cook, stirring constantly, until mixture thickens slightly; serve. Let cool for about 5 minutes, then stir in lemon zest.