Post by chief_cook2 on Jun 22, 2003 11:38:39 GMT -6
To make the yogurt cheese, drain 16 ounces nonfat yogurt in a coffee
filter-lined colander set over a bowl in the refrigerator overnight.
Combine cheese with one of the following combinations:
- Basil, jalapeño or sun-dried tomato pesto (purchased from the supermarket)
to taste. Use as a dip for vegetables.
- 2 tablespoons chopped nuts, 1 tablespoon chopped mint, 1 teaspoon grated
orange or lemon peel, 1/2 teaspoon honey, 1/4 garlic clove, mashed, and a pinch
of salt and pepper.
Refrigerate for up to 3 hours.
Serve at room temperature as a spread for toasted bread. Accompany with
sliced tomatoes, cucumbers and olives as toppings.