Serves 4 small cheese
Preparation time: 15 to 20 minutes
Ingredients:
- Yogurt cheese from 32 oz. low-fat yogurt
- 3 tablespoons olive oil, preferably extra-virgin
- 3 tablespoons minced fresh parsley
- 1 tablespoon minced fresh dill
- 2 cloves garlic, finely minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried basil
Instructions for making:
1. Divide yogurt cheese into 4 rounds, shaping like patties with your hands.
2. Take a wide size shallow bowl. Place all the cheese in the bowl.
3. Mix separately 3 tbsp. Olive oil, 3 tbsp. Minced Parsley, 1 tbsp. Minced dill,
2 minced cloves garlic, 1/2 tsp. Dried Thyme, 1/2 tsp. Dried Rosemary, 1/2 tsp.
dried Basil.
4. Pour the mixed mixture over the cheese in the bowl.
5. Keep the mixture at room temperature for ½ hour covered, then refrigerate
overnight.
6. To serve, remove from the refrigerator ½ hour before serving. Serve with crusty
French bread or crackers.
Nutritional Information per serving:
- 42 calories
- 2 g fat mono
- 4 mg cholesterol
- 3 g carbohydrate
- 3 g protein
- 27 mg sodium
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