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Ingredients
⅓ cup orange juice
2 tablespoons balsamic or red wine vinegar
1 teaspoon finely minced orange peel
⅛ teaspoon salt
¼ cup yogurt "cheese"
2 tablespoons flavorful oil (like extra-virgin olive oil)
cayenne, white or black pepper, to taste (optional)
Nutritional analysis per serving
9 grams carbs; 7 milligrams cholesterol; 260 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 23 grams fat; 246 milligrams sodium; 4 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place all the ingredients in a blender jar and process them at medium speed until creamy. Or, combine the orange juice, vinegar, orange peel and salt in a bowl and whisk them together, then beat in the yogurt "cheese" until well-combined. Gradually beat in the oil and, if desired, season with cayenne or pepper. Use as a dressing for shredded cabbage or other salads or as a sauce for tofu, fish or tempeh.
Yogurt ''cheese'' provides health-conscious cooks with a way to prepare many low-fat, nutrient-packed dishes that traditionally rely on high-fat ingredients like mayonnaise, sour cream and cream cheese. To prepare it, drain the whey from plain nonfat or low-fat yogurt by placing it over a bowl in a yogurt strainer, a drip coffee filter or a strainer lined with cheesecloth. Let it stand in the refrigerator for 4 to 24 hours (the longer it drains, the firmer it gets).
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