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| Yogurt Cheese and Blue Cheese Dip |
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| Authored By: Polly Pitchford, Full Spectrum Health™ |
| Use only 1/2 cup for the Blue cheese Topping and save the remainder to mix with other herbs and spices. Serve over steamed vegetables or use as a dip. |
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| Diet Types: Low Fat, Vegetarian |
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Ingredients:
- 4 cups non-fat plain yogurt
- 1 tablespoon blue cheese
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic juice
- 2 tablespoons chopped cilantro
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| Serves: 4 |
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| Cooking Time: Over one hour |
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| Instructions: |
| Line a colander or strainer with a large cloth napkin, a dish towel or a double layer of cheesecloth. Turn 1 quart non-fat plain yogurt into the colander and set over a bowl to drain. Refrigerate. Let drain 6 hours to overnight, depending how stiff you want the cheese to be. Cheese is "done" when it is the consistency of soft cream cheese. Stored in a covered container in the refrigerator, it will keep 2 weeks or more. Makes 2 cups. For the Blue Cheese Dip: Place 1/2 cup of yogurt cheese and remaining ingredients in a food processor. Blend until pale green. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4 |
| Amount Per Serving |
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Calories 146
Calories from Fat 10 |
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| % Daily Value* |
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| Total Fat 1g |
2% |
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| Saturated Fat 1g |
4% |
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| Mono Fat 0g |
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| Cholesterol 6mg |
2% |
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| Sodium 218mg |
9% |
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| Total Carbs 19g |
6% |
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| Dietary Fiber 0g |
0% |
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| Protein 15g |
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| Iron |
2% |
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| Calcium |
50% |
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| Vitamin C |
4% |
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| Vitamin E |
0% |
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| Vitamin A |
2% |
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| Vitamin B-12 |
25% |
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| Vitamin B-6 |
5% |
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| Pantothenic acid |
16% |
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| Niacin |
2% |
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| Riboflavin |
35% |
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| Thiamin |
7% |
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| Folate |
8% |
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| Selenium |
17% |
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| Zinc |
16% |
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| Potassium |
18% |
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| Phosphorus |
39% |
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| Magnesium |
12% |
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| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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