Creamy Yogurt Cheese with Spring Herbs and Olive Oil

Creamy Yogurt Cheese with Spring Herbs and Olive Oil Gluten-Free, Vegetarian When yogurt is strained, the whey is removed, resulting in a thick, creamy yogurt cheese, perfect for slathering on toast or bagels. Use as a spread on crostini, topped with a sliver of smoked fish or prosciutto. Look for cheese cloth, a thin, loosewoven cloth with many kitchen applications, in the housewares section of the store. Makes about 1 cup 2 cups whole milk 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 Line a strainer with a double layer of cheese cloth. Spoon the yogurt into the strainer and let it drain, suspended over a bowl for at least 2 hours. Discard the drained liquid. The longer the yogurt is strained, the thicker the resulting cream. If you desire a thicker spread, drain the yogurt overnight in the refrigerator. In small bowl whisk the strained yogurt with the 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. Nutrition Info Per serving (About 2 Tbsp/65g-wt.): 50 calories (35 from fat), 4g total fat, 1.5g saturated fat, 2g protein, 3g total carbohydrate (0g dietary fiber, 3g sugar), 10mg cholesterol, 170mg sodium http://www.wholefoodsmarket.com/recipes/appetizer/yogurtcheese.html

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