Herbed Yogurt Cheese

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Serve this delicious cheese spread on crostini. Remember to start draining the yogurt the day before blending the cheese.

Herbed Yogurt Cheese
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 10 minutes

Ingredients
  • 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

Directions
  1. 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.

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.


Nutritional Facts

Servings
32
Serving Size
1 tablespoon
Calories
20
Carbohydrates
4 g
Fat
0 g
Saturated Fat
0 g
Protein
2 g
Cholesterol
1 mg
Dietary Fiber
0 g
Potassium
6 mg
Sodium
62 mg
Yield
2 cups
Exchanges
Free food

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