Nutrition per serving may change if servings are adjusted.
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 ½ teaspoon dried
1 clove garlic, minced
½ teaspoon salt
¼ 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.
34 calories;0 g fat(0 g sat); 0 g fiber; 4 g carbohydrates; 4 g protein; 7 mcg folate; 1 mg cholesterol; 4 g sugars; 0 g added sugars; 43 IU vitamin A; 1 mg vitamin C; 103 mg calcium; 0 mg iron; 77 mg sodium; 124 mg potassium