Browsed by
Tag: Yogurt Cheese

Tomato-Herb Yogurt Cheese

Tomato-Herb Yogurt Cheese

4 sun-dried tomato halves (not oil-packed)
1 C. Yogurt Cheese
1/4 C. chopped basil
1 garlic clove, crushed
1/2 tsp. minced thyme
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

In a small bowl, soak the tomatoes in warm water until pliable, about 10 minutes. Drain and chop the tomatoes. In the small bowl, combine the tomatoes, Yogurt Cheese, basil, garlic and thyme. Refrigerate, covered, until chilled, at least 1 hour. Stir well before serving.

Yield: 4 servings
Calories: 55
Fat: 0g
Fiber: 0g

Yogurt Cheese

Yogurt Cheese

1 quart plain non-fat yogurt
2 T. extra-virgin olive oil
Za’atar herb blend
Pita bread, cut into wedges, warmed

Line a sieve with cheesecloth. If the cheesecloth is loosely woven (most supermarket brands are), use a triple thickness. Pour the yogurt into the sieve, then gather the edges of the cheesecloth and tie into a bag. Hang the bag over the sink or over a bowl to catch the drippings. Let drain for 8 hours. Turn the soft, creamy cheese out onto a platter. Drizzle with olive oil, then sprinkle generously with za’atar. Serve with the warm pita bread wedges.

Yogurt Cheese & Spinach Dip

Yogurt Cheese & Spinach Dip

1 1/2 C. yogurt cheese
1 1/2 C. lowfat sour cream
2 cloves garlic, pressed
3 shallots, minced
3 scallions, green part only, minced
1-2 small carrots, grated
1 8-ounce can water chestnuts, drained and diced
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
Freshly ground black pepper to taste
Cayenne pepper or Tabasco to taste

Whisk together the yogurt-cheese and low-fat sour cream. Stir in the remaining ingredients. Cover and chill at least 2 hours before serving.

Per 1/4C. serving: 35 calories, less than 1 g fat

Yogurt Cheese

Yogurt Cheese

3 16oz containers of non-fat plain yogurt

Rinse and squeeze dry a large square of cheesecloth. Double it, and line a colander. Place the yogurt on the cloth and fold over any additional cheesecloth to cover. Place colander in a bowl and let it drain overnight in the refrigerator. Scrape the cheese into a covered container. If you cover the top with cheesecloth and put on something heavy (like a couple cans of beans or something) and let it drain a second day, the texture is thicker, more like cream cheese than sour cream, and can be used in place of cream cheese in some recipes (although the flavor IS different).

Yield: 3 C. Yogurt Cheese
Nutritional information varies on how much whey you let out. I drain it about halfway for semi-soft use, and figure it has twice the calories per cup as the yogurt I started with (ie 1 C. Yogurt = 80 calories, then 1/2 C. yogurt cheese = 80 calories)

Note: You certainly don’t have to make 3 cups of yogurt cheese if you only need a little bit for a recipe. I’ll often just make a half cup or so to whip up feta & yogurt cheese spread.

Mustard and Garlic Yogurt Dip. Stir 11/2 T. each of smooth and grainy Dijon mustard and 1 clove minced garlic into 1 C. of yogurt cheese. Cover and refrigerate. The flavor improves on standing. Use as a dip for raw vegetables.

Spicy Honey Yogurt Dip for Fruits. Stir 2 T. honey, 1/4 tsp. cinnamon, and 1/2 tsp. grated orange zest into 1 C. of yogurt cheese. Taste and add more flavoring as needed. Use as a dip for apple or pear wedges, cubes of cantaloupe, or seedless grapes.

Herbed Yogurt Cheese Dip

Herbed Yogurt Cheese Dip

3 C. Yogurt Cheese
1 16oz. Container non-fat cottage cheese, drained
1 10ox. Pkg. Frozen Spinach, thawed and squeezed dry
1 Roasted Red Bell Pepper, seeded and chopped
1 8oz Can sliced water chestnuts, drained
3 Cloves Garlic, finely chopped
6 Green Onions, chopped
1 Carrot, shredded
1 tsp. Tabasco
1 T. Capers
1 T. Basil, chopped
1 T. Oregano, chopped
1 T. Thyme, chopped
1 T. Curry Powder (if you don’t love curry, go easy on it, try half as much, its strong in this)
Juice of two lemons
Pepper

Mix all ingredients and refrigerate at least 4 hours before using. Serve with assorted fresh vegetables for dipping.

Feta and Yogurt Cheese Spread

Feta and Yogurt Cheese Spread

1/2 cup yogurt cheese
1/2 cup, feta cheese, crumbled
1 clove garlic, crushed (or more if you love garlic)
2-3 T. chopped fresh herbs (mint, oregano, parsley, dill, basil, or any combination
ground black pepper, to taste

Mix together in a small bowl. Cover and refrigerate overnight to allow flavors to develop. Makes one cup cheese spread. Feta and Yogurt Cheese Spread can also be formed into a cheese log or small bite-sized balls. Serve with crackers or pita bread triangles. Also good as a sandwich spread or omelet filling. It keeps at least a week in a tightly closed container in the fridge. The yogurt cheese will give up a little more liquid as the dip sits, just pour it off or stir it back in.

1/4 C. = 80 calories and 3g of fat

Note: I usually take half the dip after its been mixed and put it in the blender or food processor and whir it up very smooth and creamy, and then stir it back into the rest, gives it a softer smoother texture.

It doesn’t take 1/4 C. usually, either. I can get by with 1 or 2 T., tops for a big plate of veggies.

I can now find reduced fat feta cheese which cuts back a wee bit more on the calories and fat

Creamy Yogurt Cheese Brownies

Creamy Yogurt Cheese Brownies

3/4 C. whole wheat flour
1/4 C. unsweetened cocoa powder
1/2 tsp. baking powder
¹/8 tsp. baking soda
1/4 tsp. salt
1/2 C. chopped walnuts
2/3 C. Yogurt Cheese
2 T. canola oil
1/4 C. maple syrup
1/4 C. honey
1 tsp. vanilla extract

Preheat the oven to 3500F. Oil an 8-inch-square baking pan. Combine the flour, cocoa powder, baking powder, baking soda, salt and nuts in a bowl. Mix well. Combine the Yogurt Cheese, oil, maple syrup, honey and vanilla in a separate bowl. Beat until smooth. Stir the Yogurt Cheese mixture into the flour mixture until they are completely blended and no dry spots remain. Spread the batter into the prepared pan. Bake for 20 to 25 minutes, until the brownies are still slightly soft in the center but a toothpick comes out clean. Do not overbake. Let cool in the pan for 15 minutes before cutting.

Yield: 8 Servings
Serving SIze: 2″ Brownie

Calories: 197
Fat: 9g

Creamy Yogurt Cheese Frosting

Creamy Yogurt Cheese Frosting

1/3 C. apple juice concentrate, unsweetened, frozen, thawed
1 packet unflavored gelatin
1 C. Yogurt Cheese, plain, nonfat
2 tsp. vanilla extract

Put 2 T. of the apple juice concentrate and the gelatin in a small saucepan. Let stand for 2 minutes, then bring to a boil over high heat , stirring to make sure all the gelatin has dissolved. Remove from the heat. In a large bowl, combine the yogurt cheese, vanilla, and the remaining apple juice concentrate with an electric mixer set at low speed. Beat in the gelatin mixture at medium speed. Cover and refrigerate for 30 to 45 minutes, until thick and spreadable.

Yogurt Cheese Pie Crust

Yogurt Cheese Pie Crust

3/4 C. whole wheat flour
1/4 tsp. salt
1/4 tsp. baking powder
2 T. canola oil, olive oil or butter at room temperature
6 T. Thick Yogurt Cheese

Mix the flour, salt and baking powder in a bowl. Using a pastry blender, wire whisk or fork, cut in the oil or butter until it is thoroughly incorporated. Work in the yogurt cheese and then gently knead the dough with your hands to form a ball of soft dough. Chill the dough for at least 30 minutes before rolling. Place the dough on a pastry cloth or waxed-paper-lined surface. Roll into an 11-inch circle. Drape it into a 9-inch pie pan or tart pan, or cut for individual tarts. Press gently into the bottom and up the sides of the pan. Crimp or flute the edges as desired. If there are any tears in the pastry, they can be easily mended by pressing on a thin overlay of the dough. Bake as directed in recipes.

Potato Crisps with Yogurt Cheese

Potato Crisps with Yogurt Cheese

2 large russet potatoes
Olive oil
6 oz. yogurt cheese
1 tsp. finely grated lemon zest
2 T. chopped chives
2 T. snipped fresh dill
Black pepper
Dill sprigs and chives for garnish

Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. With a mandolin or other manual slicer, cut potatoes into 1/8-inch slices. Arrange slices on parchment-lined pan and brush with oil. Sprinkle potatoes with pepper. Bake potatoes in the middle of the oven until golden, 15 -20 minutes, and with a spatula immediately transfer slices to a rack to cool completely. Combine yogurt-cheese with lemon zest, chives and dill. Top each potato chip with 1 tsp. yogurt-cheese. Garnish plate with whole chives and dill sprigs.

Bruschetta with Zesty Yogurt Cheese

Bruschetta with Zesty Yogurt Cheese

1/4 C. Yogurt Cheese 1/2 T. Finely Chopped Walnuts
2 Cloves Garlic
1 T. Fresh Mint, minced
1/4 tsp. Honey
Slice Italian bread
1 Plum Tomato, seeded & chopped
1/4 C. English Cucumber, peeled & chopped
1 Green Onion, chopped (White & 1” of green)

In a small bowl, combine yogurt cheese, walnuts, one minced garlic clove, mint, and honey. Mix well. Cover and refrigerate for up to 3 hours. Return to room temperature before serving. Grill or toast bread until golden. Rub with garlic. Cool slightly. Spread the yogurt mixture on the bread and cut the slice in half on the diagonal. Top each half with some of the tomato, some of the cucumber, and the scallion. Serve at once.

Dijon Chicken with Yogurt Cheese

Dijon Chicken with Yogurt Cheese

8 Chicken Breast halves
1/4 C. Smooth Dijon Mustard (the real stuff)
1 C. Yogurt Cheese
1 C. Seasoned Bread Crumbs
2-3 T. Olive Oil

Preheat oven to 375 degrees. Cover a baking sheet with aluminum foil and spray foil with nonstick cooking spray. Remove skin from chicken breasts and coat each breast with mustard. Sprinkle with salt and pepper. Using a knife, carefully coat breasts thickly with yogurt cheese. Roll in seasoned breadcrumbs. Place pieces on baking sheet a few inches apart. Bake for 20 minutes. Remove from oven and drip a little olive oil over each piece. Return to oven for an additional 25 minutes or until golden brown and tender. Drain on paper towels. Serves 8

Tomato Basil Dip

Tomato Basil Dip

1 C. softened cream cheese or yogurt cheese
1 C. sour cream or labneh (yogurt cheese)
2 tsp. extra virgin olive oil
4 cloves garlic, minced
1 heaping tsp. dried basil (or 3 heaping tsp. fresh basil leaf shreds)
2 heaping tsp. dried tomato powder
3 tsp. water
1/2 tsp. salt
2 heaping tsp. finely grated Parmesan or Romano cheese
1 tsp. lemon zest

Soften your cream cheese at room temperature so that it is easy to work with. Add your olive oil to a skillet over medium heat. .Add minced garlic to the skillet. Allow it to sauté for about 30 seconds. Add the dried basil for an additional 30 seconds. Add the tomato powder for 30 more seconds. (Fresh basil and rehydrated dried tomato can be added directly to the cream cheese.) . Add water to the skillet to hydrate the tomato and basil until it forms the consistency of a watery ketchup. Whip your room temperature cream cheese with a wire whip. Add oil, garlic, tomato, basil, and water mixture to cream cheese. Mix well. Add sour cream until your dip reaches the desired consistency. Add lemon zest, grated cheese, and salt. Adjust for salt. Garnish with grated cheese and fresh basil if available. Ideally, make this dip a day in advance to allow the flavors to blend. The flavors will be nice for about three days though the dip can last a few days longer.