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Ingredients
2 large red bell peppers, seeded, deveined and cut into large dice
1 small clove garlic, peeled and bruised
1 teaspoon fresh thyme leaves
½ teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
2 teaspoons white-wine vinegar
2 cups yogurt cheese
Nutritional analysis per serving (4 servings)
10 grams carbs; 19 milligrams cholesterol; 150 calories; 5 grams saturated fat; 8 grams fat; 2 grams fiber; 362 milligrams sodium; 11 grams protein; 8 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
Put the peppers, garlic, thyme, salt and pepper in a nonstick skillet. Sprinkle with the vinegar, partly cover and cook over medium-low heat until the peppers are tender but not soft, about 25 minutes.
- Step 2
Puree the mixture in a food processor or blender until smooth. Strain through a sieve lined with cheesecloth. Fold in the yogurt cheese. Season with salt and pepper to taste. This mousse can be stored in the refrigerator in a closed container for up to 3 days. Serve with grilled bread or as a base for pasta salad.
Private Notes