Creamy Yogurt Cheese with Spring Herbs and Olive Oil
4

Makes about 1 cup

Secret Ingredient: Greek Yogurt

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    Ingredients: 
    • 2 cups Greek yogurt
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon finely grated lemon zest
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 teaspoon chopped fresh chives
    • 1 teaspoon chopped fresh thyme
    • 1 tablespoon chopped fresh tarragon
    • 1 tablespoon chopped fresh basil
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    Method: 

    Line a strainer with a double layer of cheese cloth. Spoon yogurt into the strainer and let it drain, suspended over a bowl for at least 2 hours. Discard drained liquid. The longer yogurt is strained, the thicker the resulting cream. If you desire a thicker spread, drain yogurt overnight in the refrigerator.

    In small bowl whisk strained yogurt with olive oil, lemon zest, salt, pepper, chives, thyme, tarragon and basil. Let stand for 15 minutes for flavors to meld. Taste and adjust seasoning with salt and pepper

    Nutritional Info: 
    Per Serving:Serving size: About 2 Tablespoons, 50 calories (35 from fat), 4g total fat, 1.5g saturated fat, 10mg cholesterol, 170mg sodium, 3g carbohydrate (0g dietary fiber, 3g sugar), 2g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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