Provided by EatingWell
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
This recipe has been added to the following public cookbooks:
Lucy's favorites,
billys notable cooking,
when you want the very best !
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Mamthad
01/16/09 08:23 AM | grt8awesome |
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