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.
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.
calories 20 carbohydrates 4 fat 0 saturated fat 0 mono unsaturated fat 0 protein 2 cholesterol 1 fiber 0 potassium 6
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Campbell's
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