Beet-Yogurt Spread - Greek - 2 pts, 5g carbs, trace fiber

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Beet-Yogurt Spread - Greek - 2 pts, 5g carbs,

trace fiber

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories : LowerCarbs

 

Amount Measure Ingredient -- Preparation

Method

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1 cuc. plain whole-milk yogurt

2 1/2 cloves garlic -- 2 -3 cloves to taste

Salt

2/3 cup cooked and coarsely grated

beets

2 tablespoons olive oil

2 teaspoons red wine vinegar

 

 

Line a strainer or colander with paper towels. Dump

the yogurt into the lined strainer and let the liquid

drain out of the yogurt for 30 – 60 minutes.

 

Puree the garlic by mashing it into the salt. This is

easiest to do with a mortar and pestle.

 

Mix the strained yogurt, pureed garlic, salt, grated

beets, olive oil, and red wine vinegar. Taste and

adjust the seasoning by adding garlic, salt, or

vinegar, as needed.

 

Serve with artisan-style bread, and raw vegetables

such as carrots, leeks, or celery.

 

Description:

" 2 pts "

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Per Serving (excluding unknown items): 90 Calories; 7g

Fat (68.5% calories from fat); 2g Protein; 5g

Carbohydrate; trace Dietary Fiber; 6mg Cholesterol;

40mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat

Milk; 1 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : AuthorNote: The intense color of this spread

may initially be intimidating, but the flavor is

delicious. To cook the beets, roast them at 350°F,

wrapped in foil packets, for 1-2 hours depending on

the size of the beets. Slip off the beet skins, and

grate the skinned beets, using a large-holed grater.

 

 

Nutr. Assoc. : 1671 0 0 926712 0 0 0

 

 

 

 

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