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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Creamy Garden Spread

Serving size: 2 tablespoon Yield: 1-3/4 cups
Prep 15 mins  +making Chill Up to24 hrs
Creamy Garden Spread
  • 2 6  ounce cartons  plain Greek yogurt or 1 recipe Yogurt Cheese (see tip)
  • 3/4  cup  shredded carrot
  • 1  teaspoon  finely shredded lemon peel
  • 2  tablespoons  snipped fresh flat-leaf (Italian) parsley
  • 1/4  cup  crumbled feta cheese (optional)
  • 1/4  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 KitchenTeaching 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

Yield: about 1 cup
  • 1 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)
  • cal. (kcal) 18,
  • Fat, total (g) 1,
  • chol. (mg) 1,
  • carb. (g) 2,
  • sugar (g) 1,
  • pro. (g) 2,
  • vit. A (IU) 1020,
  • vit. C (mg) 1,
  • sodium (mg) 12,
  • Potassium (mg) 22,
  • calcium (mg) 30,
  • Percent Daily Values are based on a 2,000 calorie diet

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