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Herb Yogurt Cheesecheese/eggs, desserts, low-cal, spreads 2 cup low fat yogurt 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried basil leaves 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper Stir all ingredients together gently in a small bowl until blended. Line a sieve with a double layer of cheesecloth or paper towels. Place sieve over a bowl, allowing at least 2 inches between bottom of sieve and bottom of bowl. Spoon yogurt mixture into sieve and place bowl with sieve in refrigerator. Let yogurt mixture drain in refrigerator about 4 hours for soft cheese or 8 hours for firmer cheese. Yogurt can be stored covered up to 2 weeks. Serve instead of sour cream on baked potatoes or as a spread on crackers. Makes about 1 cup of cheese. 42 calories per 2 tablespoons. From: Syd's Cookbook.
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