Herbed Yogurt Cheese

10 mins Print

Prep time: 10 mins

Servings: 32

INGREDIENTS

  • 2 cups yogurt cheese , (see Tip)
  • 2 scallions , trimmed and minced
  • 2 tablespoons chopped fresh parsley , plus additional leaves for garnish
  • 1 tablespoon chopped fresh basil , or 1/2 teaspoon dried
  • 1 clove garlic , minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

PREPARATION

  1. 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.

TIPS & NOTES

  • 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.


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Nutrition

  • 20 calories / Per serving
  • Carbs 4 g
  • Fat 0 g
  • Saturated Fat 0 g
  • Protein 2 g
  • Cholesterol 1 mg
  • Fiber 0 g
  • Sodium 62 mg
  • Potassium 6 mg