| 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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