Herbed Yogurt Cheese

http://www.eatingwell.com/recipes/herbed_yogurt_cheese.html

From EatingWell:  November/December 1992

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

2 cups | Active Time: 10 minutes | Total Time: 10 minutes (plus 1 day to make yogurt cheese)

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

Preparation

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.

Nutrition

Per serving : 20 Calories; 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.