Yogurt \"cheese\" spread for bagels and more

2 cups

Ingredients

Quantity Ingredient
32 ounces Plain non-fat yogurt (yogurt containing gelatin won't
1 teaspoon Finely minced garlic
3 tablespoons Combine minced fresh herbs (basil, parsley, chives,
2 ounces Smoked salmon or turkey
1 tablespoon Minced parsley
3 tablespoons Minced dried apricots or dates
2 tablespoons Chopped walnuts or almonds work; check label) rosemary)
Salt to taste
Pepper to taste
1 tablespoon Minced scallions
1½ teaspoon Honey
2 teaspoons Orange juice concentrate
⅛ teaspoon Cinnamon or cumin

Directions

HERB SPREAD

SMOKY SPREAD

FRUIT SPREAD

Line a colander with a double-layer of cheesecloth or other suitable filter (I use a porous cloth napkin). Place the colander over a large bowl to catch the dripping whey. Spoon the yogurt into the colander.

Cover loosely with plastic wrap and refrigerate for 6-24 hours. The longer the refrigeration time, the thicker the resulting "cheese." Discard the whey, or use it in soups or casseroles. (Whey contains significant amounts of calcium and potassium.) Per 1 tb of unseasoned yogurt cheese: 16 calories, 2 grams protein, 2 gram carbohydrates, 0 gram fiber, 0 gram fat, 22 milligrams sodium.

From: Michael Orchekowski Date: 09-24-94

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