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Creamy Garden Spread
Ingredients
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2
6 ounce cartons plain Greek yogurt or 1 recipe Yogurt Cheese (see tip)
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3/4
cup shredded carrot
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1
teaspoon finely shredded lemon peel
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2
tablespoons snipped fresh flat-leaf (Italian) parsley
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1/4
cup crumbled feta cheese (optional)
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1/4
teaspoon salt (optional)
Directions
1. In a small bowl combine yogurt, carrot, lemon peel, parsley, and feta cheese, if using. (Note: If using feta cheese, omit salt.) Cover and chill up to 24 hours. Stir before serving.
2. Use this as a pizza topper, a sandwich spread, or a veggie dip.
From the Test Kitchen
- Note Teaching Notes:You can replace the purchased Greek yogurt with easy-to-make yogurt cheese. When making yogurt cheese, use a brand of yogurt that contains no gums, gelatin, or fillers. These ingredients may prevent the whey from separating from the curd to make cheese.
- Note Teaching Notes:This lowfat snack is an good source of Vitamin A.
Yogurt Cheese
Yield: about 1 cup
Ingredients
-
1
16 ounce carton plain yogurt
Directions
Line a yogurt strainer, sieve, or a small colander with three layers of 100-percent cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl. Spoon in yogurt. Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator. Drain and discard liquid. Store, covered, in refrigerator up to 1 week. Makes about 1 cup.
Nutrition Facts
(Creamy Garden Spread)
- Calories 18,
- Protein (gm) 2,
- Carbohydrate (gm) 2,
- Fat, total (gm) 1,
- Cholesterol (mg) 1,
- Sugar, total (gm) 1,
- Vitamin A (IU) 1020,
- Vitamin C (mg) 1,
- Sodium (mg) 12,
- Potassium (mg) 22,
- Calcium (DV %) 30,
- Percent Daily Values are based on a 2,000 calorie diet
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Answer to previous question: Step #3 is the tip, how to make yogurt cheese. You can either make yogurt cheese to use in the recipe or use Greek yogurt. The only essential steps are #1 and 2. Looks like it would be good.
7/16/2011 02:28:54 AM Report AbuseThis is not a review, it's a question. Is step #3 a follow-up to steps 1 & 2, (in other words, do you put the mixture you have just made in the strainer lined with cheese-cloth?) Or is it a totally separate 16 oz container of yougurt that is strained and then mixed in with the mixture from steps 1 & 2? Sorry, but it's confusing to me.
7/13/2011 10:24:46 PM Report Abuse