Labneh
Make labneh, the thick, slightly salty Middle Eastern strained yogurt, at home with this easy recipe. Purchased labneh typically uses whole-milk yogurt, but we lighten things up a bit by using low-fat. Try the creamy labneh as a dip, schmeared onto a bagel or dolloped onto sautéed vegetables with fresh herbs.
Source: EatingWell Magazine, March/April 2017
Ingredients
Directions
Tips
To Make Ahead: Refrigerate airtight for up to 1 week.
Equipment: Cheesecloth
Nutrition Facts
Serving Size: 1/4 cup
Per Serving:
69.8 calories; protein 6.2g 12% DV; carbohydrates 7.1g 2% DV; exchange other carbs 0.5; dietary fiberg; sugars 7.1g; fat 1.9g 3% DV; saturated fat 1.2g 6% DV; cholesterol 7mg 2% DV; vitamin a iu 60.3IU 1% DV; niacin equivalents 0.7mg 5% DV; vitamin b6 0.1mg 4% DV; vitamin c 0.9mg 2% DV; folatemcg; calcium 192.5mg 19% DV; iron 0.1mg; magnesium 17.8mg 6% DV; potassium 242.7mg 7% DV; sodium 143.7mg 6% DV; thiamin 0.1mg 5% DV; calories from fat 16.8kcal; percent of calories from carbs 40; percent of calories from fat 24; percent of calories from protein 35; percent of calories from sat fat 15.
Exchanges:
1/2 low-fat milk