Apricot-Hazelnut Labneh
Labneh, the thick, slightly salty Middle Eastern strained yogurt, is easy to make at home with this recipe. Here, we make it a touch sweet with honey, apricots and pomegranate seeds for a delicious dip. Serve with graham crackers, cinnamon-sugar pita chips or on toast.
Source: EatingWell Magazine, March/April 2017
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Recipe Summary
Ingredients
Directions
Tips
To Make Ahead: Refrigerate labneh (Steps 1-2) airtight for up to 1 week. Top just before serving.
Equipment: Cheesecloth
Nutrition Facts
Serving Size: 1/4 cup
Per Serving:
110 calories; protein 7g; carbohydrates 12g; dietary fiber 0.8g; sugars 11.1g; fat 4.2g; saturated fat 1.4g; cholesterol 7mg; vitamin a iu 259.7IU; niacin equivalents 1mg; vitamin b6 0.1mg; vitamin c 2.8mg; folate 7.1mcg; calcium 199.3mg; iron 0.3mg; magnesium 25.5mg; potassium 308.4mg; sodium 144mg; thiamin 0.1mg; added sugar 2g; calories from fat 37.6kcal.
Exchanges:
1/2 low-fat milk, 1/2 fat