Guest guest Posted July 16, 2007 Report Share Posted July 16, 2007 @@@@@ Feta Herb Spread - 4g carbs, 0g fiber 1 32-ounce container low-fat or nonfat plain yogurt 1 clove garlic, crushed and peeled 1/2 teaspoon salt, or to taste 1 cup crumbled feta cheese (about 4 ounces) 1 tablespoon extra-virgin olive oil 2 teaspoons chopped fresh parsley 1 teaspoon dried oregano 1. Line a sieve with cheesecloth and spoon in yogurt. Set the sieve over a bowl, leaving at least 1 inch clearance at the bottom. Cover and refrigerate for at least 8 hours or overnight. 2. Place garlic on a cutting board, sprinkle with salt and mash into a paste with the side of a chef's knife. Transfer to a medium bowl. Add the drained yogurt (discard whey) and whisk until smooth. Stir in feta cheese, oil, parsley and oregano. Makes 10 servings, 1/4 cup each ACTIVE TIME: 15 minutes TOTAL TIME: 15 minutes plus at least 8 hours draining time EASE OF PREPARATION: Easy NUTRITION INFORMATION: Per serving: 65 calories; 3 g fat (1 g sat, 1 g mono); 7 mg cholesterol; 4 g carbohydrate; 4 g protein; 0 g fiber; 248 mg sodium. 0 Carbohydrate Servings Exchanges: 1/2 low-fat milk MAKE AHEAD TIP: Cover and refrigerate for up to 4 days. Source: EatingWell Diabetes Cookbook Formatted by Chupa Babi in MC: 07.14.07 This pungent Greek-inspired dip is sensational on whole-wheat pita crisps or fresh vegetables. ----- ______________________________\ ____ Luggage? GPS? Comic books? Check out fitting gifts for grads at Search http://search./search?fr=oni_on_mail & p=graduation+gifts & cs=bz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2007 Report Share Posted July 16, 2007 This sounds divine but I honestly don't see myself doing the whole yogurt thing - what's the purpose for that step? Consistency? Taste? Anything I could sub? On 7/16/07, Chupa Babi <recetta wrote: > > @@@@@ > Feta Herb Spread - 4g carbs, 0g fiber > -- Nicole W. Katy, TX http://www.estesparkcabinrental.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2007 Report Share Posted July 16, 2007 Hi Nicole, Draining yogurt overnight is a way to make yogurt " cheese " . The biggest advantage is that plain yogurt has all that good-for-you acidopholus (probiotic culture) that other cheeses don't. Acidopholus aids in digestion and helps keep your stomach flora balanced (the bacteria and acids that break down food). It thickens up to the consistency of whipped cream cheese but has more of the yogurt tang that goes much better with feta (and more authentic) than cream cheese does. Either way, you'd have some work to do: drop a container of yogurt in sieve lined with basket-style coffee filters suspended over a bowl(this is the way I do it) and forget about it until you get home from work, or get out your mixer and whip up some cream cheese (I suppose you could add some sour cream to loosen up the cream cheese too). Here's more info on acidopholus, in case you were wondering: http://www.atthefamilyplace.com/acidopholus-bacteria-aids-a-culture-of-digestion Cheers! Denise G. ----- From : Nicole W.[cdwdnw] Sent : 7/16/2007 12:34:59 PM To : Cc : Subject : RE: Re: Feta Herb Spread - Greek, 4g carbs, 0g fiber This sounds divine but I honestly don't see myself doing the whole yogurt thing - what's the purpose for that step? Consistency? Taste? Anything I could sub? On 7/16/07, Chupa Babi <recetta wrote: > > @@@@@ > Feta Herb Spread - 4g carbs, 0g fiber > -- Nicole W. Katy, TX http://www.estesparkcabinrental.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2007 Report Share Posted July 16, 2007 Actually it would be a shame not to do " the whole yoghurt thing " , Nicole. It would add a thick creaminess to this spread but even on its own with the addition of some chopped herbs and finely minced garlic you have a pretty good substitute for Boursin (low-fat if you start out with a low-fat yoghurt.) Christie , " Nicole W. " <cdwdnw wrote: > > This sounds divine but I honestly don't see myself doing the whole yogurt > thing - what's the purpose for that step? Consistency? Taste? Anything I > could sub? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2007 Report Share Posted July 16, 2007 So is the " yogurt " thing ending in the result of Quark cheese or am I totally off base? On 7/16/07, christie_0131 <christie0131 wrote: > > Actually it would be a shame not to do " the whole yoghurt thing " , > Nicole. It would add a thick creaminess to this spread but even on its > own with the addition of some chopped herbs and finely minced garlic > you have a pretty good substitute for Boursin (low-fat if you start out > with a low-fat yoghurt.) > Christie > > , " Nicole W. " <cdwdnw > wrote: > > > > This sounds divine but I honestly don't see myself doing the whole > yogurt > > thing - what's the purpose for that step? Consistency? Taste? > Anything I > > could sub? Nicole W. Katy, TX Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2007 Report Share Posted July 16, 2007 I'm not familiar with Quark but having looked in Wikipedia it looks not dissimilar, except that Quark seems to have the addition of rennet, which hung yoghurt does not. Christie , " Nicole W. " <cdwdnw wrote: > > So is the " yogurt " thing ending in the result of Quark cheese or am I totally off > base? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2007 Report Share Posted July 16, 2007 Yeah I asked a friend who makes quark and hers comes from buttermilk - Guess I'll be shopping for a sieve.... On 7/16/07, christie_0131 <christie0131 wrote: > > I'm not familiar with Quark but having looked in Wikipedia it looks not > dissimilar, except that Quark seems to have the addition of rennet, > which hung yoghurt does not. > Christie > > , " Nicole W. " <cdwdnw wrote: > > > > So is the " yogurt " thing ending in the result of Quark cheese or am I > totally off > > base? Nicole W. Katy, TX Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2007 Report Share Posted July 16, 2007 It tastes similiar to sour cream only not as fatty tasting. It also makes it more solid like a spread instead of soupy like yogurt. I would not leave this step out. GB , " christie_0131 " <christie0131 wrote: > > I'm not familiar with Quark but having looked in Wikipedia it looks not > dissimilar, except that Quark seems to have the addition of rennet, > which hung yoghurt does not. > Christie > > , " Nicole W. " <cdwdnw@> wrote: > > > > So is the " yogurt " thing ending in the result of Quark cheese or am I > totally off > > base? > > > > > > > Quote Link to comment Share on other sites More sharing options...
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