| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese/eggs, Appetizers | 4 | Servings | |
INGREDIENTS
| 2 | c | Nonfat plain yogurt |
| 1 | Scallion, cleaned and finely minced (1 tbsp.) | |
| 1 | tb | Chopped fresh parsley |
| 1 | sm | Clove garlic, peeled, crushed, and finely chopped |
| (1/2 tsp.) | ||
| 1/4 | ts | Freshly ground black pepper |
| 1/4 | ts | Salt |
| Toast, crackers, or bread |
INSTRUCTIONS
Place the yogurt in a fine strainer set over a bowl, and refrigerate it for 8 hours to allow the moisture to drain out. Discard the liquid, and place the yogurt in a mixing bowl. Add the green onion, parsley, garlic, pepper, and salt. Mix well. Transfer mixture to a 12 inch square piece of cheesecloth. Gather up the edges of the cheesecloth so that the mixture inside forms a ball. Tie the cloth together and refrigerate. When ready to serve, unwrap the cheese, invert onto a plate, and serve with toast, crackers, or regular bread. Serves 4 Typed in MMFormat by cjhartlin@msn.com Source: Cookbook Digest March/April 98 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Mar 7, 1998
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