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Ingredients
2 cups nonfat plain yogurt
1 scallion, cleaned and finely minced (1 tablespoon)
1 tablespoon chopped parsley
1 small clove garlic, peeled, crushed and finely chopped ( ½ teaspoon)
¼ teaspoon freshly ground black pepper
¼ teaspoon salt
Nutritional analysis per serving (6 servings)
7 grams carbs; 2 milligrams cholesterol; 47 calories; 160 milligrams sodium; 5 grams protein; 6 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 yogurt in a fine strainer set over a bowl, and refrigerate for 8 hours to allow moisture to drain out.
- Step 2
Discard the liquid, and place the yogurt in a mixing bowl. Add the remaining ingredients. Mix well.
- Step 3
Transfer the mixture to a piece of plastic wrap about 10 inches long, and roll it into a log about 5 inches long and 1 ½ inches thick. Refrigerate until ready to serve.
- Step 4
Serve the cheese with toast, crackers or bread. It is good served as part of a salad accompaniment; arrange chunks on each plate, or spread on small toasts or untoasted baguette slices.
Private Notes
Comments
Easy and Healthy: I used Melissa Clark's Creamy Yogurt recipe from this site to make the cheese. Short of time, I just served it in a bowl with the crackers and assorted olives/peppers/curried cauliflower. Everyone thought it was delicious and there was none left by the time dinner was served.