Title: Herb Yogurt Cheese
Categories: Cheese Toppings Spread Lowcal
Yield: 1 Servings
| 2 | c | Low Fat Yogurt |
| 1/2 | ts | Dried Thyme Leaves |
| 1/2 | ts | Dried Basil Leaves |
| 1/2 | ts | Salt |
| 1/4 | ts | Fresh Ground Pepper |
Stir all ingredients together gently in a small bowl until blended. Line a
sieve with a double layer of cheesecloth or paper towels. Place sieve over
a bowl, allowing at least 2 inches between bottom of sieve and bottom of
bowl. Spoon yogurt mixture into sieve and place bowl with sieve in
refrigerator. Let yogurt mixture drain in refrigerator about 4 hours for
soft cheese or 8 hours for firmer cheese. Yogurt can be stored covered up
to 2 weeks. Serve instead of sour cream on baked potatoes or as a spread
on crackers. Makes about 1 cup of cheese. 42 calories per 2 tablespoons.
From: Syd's Cookbook.