Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

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Ingredients

Ingredient Checklist

Directions

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.

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Tips

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; carbohydrates 4.3g; dietary fiber 0.1g; sugars 4.1g; fat 0.1g; saturated fat 0.1g; cholesterol 0.9mg; vitamin a iu 43IU; vitamin c 1.1mg; folate 6.9mcg; calcium 102.7mg; iron 0.1mg; magnesium 9.3mg; potassium 123.6mg; sodium 77.4mg.
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