Serve this delicious cheese spread on crostini. Remember to start draining the yogurt the day before blending the cheese.

Makes 2 cups

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes (plus 1 day to make yogurt cheese)

EASE OF PREPARATION: Easy

2 cups yogurt cheese (see Tip)
2 scallions, trimmed and minced
2 tablespoons chopped fresh parsley plus additional leaves for garnish
1 tablespoon chopped fresh basil or 1/2 tsp. dried
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Blend together yogurt cheese, scallions, parsley, basil, garlic, salt and pepper with a wooden spoon in a medium bowl. Garnish with parsley leaves and serve.

NUTRITION INFORMATION: Per tablespoon: 20 calories; 0 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 4 g carbohydrate; 2 g protein; 0 g fiber; 62 mg sodium; 6 mg potassium.
0 Carbohydrate Servings

TIP: Tip: To make 2 cups of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 6 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer the yogurt cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

I believe every thing is fine, my doubt is how to mix yogurt, once drained (how often and how completely do I drain?) with the cheese and about how many cheese to a yogurt pack (about 2.2 lbs large). Thank you for your information. It must taste VERY delicious

Anonymous, Garza García, Nuevo León, NU

Very tasty. This is much easier to make by stirring the herbs etc. into the yogurt before draining it.

Molly