FETA-HERB SPREAD - 2 pts

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FETA-HERB SPREAD - 2 pts

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

 

Source: EatingWell Diabetes Cookbook

Formatted by Chupa Babi in MC: 04.04.07

 

MAKE AHEAD TIP: Cover and refrigerate for up to 4 days.

 

This pungent Greek-inspired dip is sensational on whole-wheat pita

crisps or fresh vegetables.

 

ChupaNote: Of course, I couldn't NOT mess with a perfectly terrific

recipe. Double the garlic and used roasted minced garlic. Left out the

salt. Used 1 T. dried mint instead of the fresh parsley. Added 1

teaspoon freshly ground black pepper. Tasted alot like the Yugoslavian

kashlek spread. Thinned with olive oil or hot broth (or both!) it

makes a great pasta sauce.

 

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