Herbed Yogurt Cheese
Serve this delicious cheese spread on crostini. Remember to start draining the yogurt the day before blending the cheese.
From EatingWell: November/December 1992
Yield: 2 cups
Active Time: 10 minutes
Total Time: 10 minutes (plus 1 day to make yogurt cheese)
- 2 cups yogurt cheese, (see Tip)
- 2 scallions, trimmed and minced
- 2 tablespoons chopped fresh parsley, plus additional leaves for garnish
- 1 tablespoon chopped fresh basil, or 1/2 teaspoon dried
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Blend together yogurt cheese, scallions, parsley, basil, garlic, salt and pepper with a wooden spoon in a medium bowl. Garnish with parsley leaves and serve.
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
- Tip: To make 2 cups of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 6 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer the yogurt cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.
Nutrition Per serving:
20 calories; 0 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 2 g protein; 0 g fiber; 62 mg sodium; 6 mg potassium.
Exchanges: Free Food