Creamy Garden Spread

3 users rated this recipe an average rating of 3.5
  • Serving Size: 2 tablespoon
  • Yields: 1-3/4 cups
  • Prep: 15 mins +making
  • Chill: Up to 24 hrs
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Creamy Garden Spread
6 ounce cartons plain Greek yogurt or 1 recipe Yogurt Cheese (see tip)
cup shredded carrot
tablespoons snipped fresh flat-leaf (Italian) parsley
cup crumbled feta cheese (optional)
teaspoon salt (optional)
  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
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.

Teaching Notes:

This lowfat snack is an good source of Vitamin A.

Yogurt Cheese
16 ounce carton plain yogurt
  1. 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)
    Per serving:
  • 18 kcal cal.,
  • 1 g fat
  • 1 mg chol.,
  • 12 mg sodium,
  • 2 g carb.,
  • 1 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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