Yogurt Cheese Balls
Make sure that the yogurt you use to make yogurt cheese is free of fillers and thickening agents; find the purest yogurt possible.
INGREDIENTS
- 2 cups plain low-fat yogurt
- ¼ cup minced flat-leaf parsley
- ¼ cup minced chives
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon aged balsamic vinegar
To make the yogurt cheese, the day before, line a strainer with cheesecloth or a coffee filter. Place the strainer in a large bowl and add the yogurt. Cover and refrigerate overnight. The next day, place the thickened yogurt in a medium bowl. Discard the liquid, or whey, or reserve for use in soups and gravies.
Roll the yogurt cheese into 1″ balls. On shallow plate, combine parsley and chives.
Roll yogurt balls in herbs to coat. Place on serving plate and drizzle with olive oil and vinegar. Serve immediately.
Serves 8
Calories: 84.35
Fat: 6.03 grams
Saturated fat: 1.31 grams
Dietary fiber: 0.06 grams
Sodium: 44.06 mg
Cholesterol: 3.67 mg
Yogurt Cheese
Yogurt cheese is thick and rich-tasting, even though it's low in fat and cholesterol. It can be used in so many ways. Use it as a substitute for sour cream in most recipes. Mix it with some herbs and spices and use it to top a baked potato. And it's a perfect appetizer dip combined with everything from salsa to pesto.
