Make Ahead Tip: Prepare through Step 4. Freeze them in a single layer, then enclose in a plastic bag or airtight container and store in the freezer for up to 2 months. Do not thaw before baking.
Tip: To make yogurt cheese: Line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Add 1 1/2 cups nonfat plain yogurt. Let stand for 15 minutes then place the colander over a bowl. Cover with plastic wrap and refrigerate for 24 hours. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer the yogurt cheese to an airtight container. Makes 3/4 cup. Cover and chill for up to 1 week.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
49 calories; protein 2.3g; carbohydrates 5.4g; dietary fiber 0.2g; sugars 0.4g; fat 1.9g; saturated fat 0.5g; cholesterol 1.5mg; vitamin a iu 78.2IU; vitamin c 0.8mg; folate 2.3mcg; calcium 17.7mg; iron 0.1mg; magnesium 1.1mg; potassium 13.2mg; sodium 135.6mg.