6 Servings 10 min Cook
1 Cup Spearmint
2/3 Oz Nonfat Greek Yogurt
1/2 Cup Water
1 1/2 Tsp Salt
2 Tsp, whole Cumin
Transfer 1 1/2 teaspoons to a blender with mint, yogurt, kosher salt, and water.
Blend until pale green with flecks of mint and cumin.
Serve lassi over ice and sprinkle with remaining 1/2 teaspoon cumin seeds.