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Herbed Yogurt Cheese
EatingWell Test Kitchen
“Serve this delicious cheese spread on crostini. Remember to start draining the yogurt the day before blending the 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 ½ teaspoon dried
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground pepper
1Blend 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.