Serve this delicious cheese spread on crostini. Remember to start draining the yogurt the day before blending the cheese.
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.
Per serving :
0 g Fat;
0 g Sat;
0 g Mono;
1 mg Cholesterol;
4 g Carbohydrates;
2 g Protein;
0 g Fiber;
62 mg Sodium;
6 mg Potassium
Exchanges: Free Food
Tips & Notes
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.