Try this Herbed Vegetable Yogurt Cheese Dip recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, mix together all ingredients and season to taste with salt and pepper. Refrigerate at least 4 hours before serving. Serve with fresh, crisp vegetables, crackers, or toasted pita chips. Makes 4 cups __ Yogurt cheese ___ To make approximately 3 cups, use 3 16-ounce containers of yogurt. Rinse and squeeze dry a large piece of cheesecloth. Double it and use to line a strainer. Spoon in yogurt, fold over any excess cloth to cover, and set over a bowl to drain overnight, refrigerated. Scrape cheese into a covered container. Final yield will depend on how much liquid was in yogurt. Recipe By : Nathalie Dupree Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:25:19 -0700 (PDT) From: patH
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 25 | ||
Calories from Fat: 3 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 33.6mg | 1 % | |
Potassium 250.7mg | 7 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 2.7g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 25
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