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

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1995




Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

34 calories; protein 3.9g 8% DV; carbohydrates 4.3g 1% DV; exchange other carbs 0.5; dietary fiber 0.1g; sugars 4.1g; fat 0.1g; saturated fat 0.1g; cholesterol 0.9mg; vitamin a iu 43IU 1% DV; vitamin c 1.1mg 2% DV; folate 6.9mcg 2% DV; calcium 102.7mg 10% DV; iron 0.1mg 1% DV; magnesium 9.3mg 3% DV; potassium 123.6mg 4% DV; sodium 77.4mg 3% DV; thiaminmg 2% DV.

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Rating: 4 stars
My husband & I really enjoyed this;It is a very light cheese it reminds me of Ricotta Cheese I spread it on some sandwiches & I'm going to make homemade Ravioli & try it in the filling:) Read More