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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Cooking Light, NOVEMBER 2003 Ingredients:
1 1/4 cups plain low-fat yogurt |
1/2 teaspoon butter |
1 cup thinly sliced leek |
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme |
1 teaspoon salt |
3/4 cup goat cheese |
1/3 cup fat-free evaporated milk |
1 (15 ounce) can pumpkin |
3 large egg whites |
Directions:
1. Preheat oven to 375º.
2. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a large bowl using a rubber spatula.
3. Melt butter in a skillet over medium-high heat. Add leek; sauté 5 minutes or until tender. Remove from heat, and stir in thyme and salt.
4. Place strained yogurt, goat cheese, and remaining ingredients in a large bowl, and beat with a mixer at medium speed just until smooth.
5. Stir in leek mixture. Spoon pumpkin mixture into a 1-quart baking dish. Bake at 375º for 25 minutes or until dip is bubbly and lightly browned. Serve warm.
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