Yogurt \"cheese\" spread for bagels and more
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 32 | ounces | Plain non-fat yogurt (yogurt containing gelatin won't |
| 1 | teaspoon | Finely minced garlic |
| 3 | tablespoons | Combine minced fresh herbs (basil, parsley, chives, |
| 2 | ounces | Smoked salmon or turkey |
| 1 | tablespoon | Minced parsley |
| 3 | tablespoons | Minced dried apricots or dates |
| 2 | tablespoons | Chopped walnuts or almonds work; check label) rosemary) |
| Salt to taste | ||
| Pepper to taste | ||
| 1 | tablespoon | Minced scallions |
| 1½ | teaspoon | Honey |
| 2 | teaspoons | Orange juice concentrate |
| ⅛ | teaspoon | Cinnamon or cumin |
Directions
HERB SPREAD
SMOKY SPREAD
FRUIT SPREAD
Line a colander with a double-layer of cheesecloth or other suitable filter (I use a porous cloth napkin). Place the colander over a large bowl to catch the dripping whey. Spoon the yogurt into the colander.
Cover loosely with plastic wrap and refrigerate for 6-24 hours. The longer the refrigeration time, the thicker the resulting "cheese." Discard the whey, or use it in soups or casseroles. (Whey contains significant amounts of calcium and potassium.) Per 1 tb of unseasoned yogurt cheese: 16 calories, 2 grams protein, 2 gram carbohydrates, 0 gram fiber, 0 gram fat, 22 milligrams sodium.
From: Michael Orchekowski Date: 09-24-94