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Yogurt Cheese and Blue Cheese Dip
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Authored By: Polly Pitchford, Full Spectrum Health™
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Use only 1/2 cup for the Blue cheese Topping and save the remainder to mix with other herbs and spices. Serve over steamed vegetables or use as a dip.
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Diet Types: Low Fat, Vegetarian
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Ingredients:
4 cups non-fat plain yogurt1 tablespoon blue cheese1 teaspoon lemon zest1/2 teaspoon garlic juice2 tablespoons chopped cilantro
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Serves: 4
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Cooking Time: Over one hour |
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| Instructions: |
| Line a colander or strainer with a large cloth napkin, a dish towel or a double layer of cheesecloth.
Turn 1 quart non-fat plain yogurt into the colander and set over a bowl to drain. Refrigerate. Let drain 6 hours to overnight, depending how stiff you want the cheese to be.
Cheese is "done" when it is the consistency of soft cream cheese. Stored in a covered container in the refrigerator, it will keep 2 weeks or more.
Makes 2 cups.
For the Blue Cheese Dip: Place 1/2 cup of yogurt cheese and remaining ingredients in a food processor. Blend until pale green. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 146
Calories from Fat 10
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% Daily Value*
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| | Total Fat 1g | 2% | | | Saturated Fat 1g | 4% | | | Mono Fat 0g | | | | Cholesterol 6mg | 2% | | | Sodium 218mg | 9% | | | Total Carbs 19g | 6% | | | Dietary Fiber 0g | 0% | | | Protein 15g | | | | Iron | 2% | | | Calcium | 50% | | | Vitamin C | 4% | | | Vitamin E | 0% | | | Vitamin A | 2% | | | Vitamin B-12 | 25% | | | Vitamin B-6 | 5% | | | Pantothenic acid | 16% | | | Niacin | 2% | | | Riboflavin | 35% | | | Thiamin | 7% | | | Folate | 8% | | | Selenium | 17% | | | Zinc | 16% | | | Potassium | 18% | | | Phosphorus | 39% | | | Magnesium | 12% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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