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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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Drain yogurt of most of its liquid to create a soft spread similar to cream cheese. One cup of yogurt yields approximately 1/2 cup cheese. Serve with crackers, croutons, or baguette slices. If you're planning to give this torte as a gift, layer the cheese and herb mixture in a small glass container that can double as a serving dish. Ingredients:
6 cups plain low-fat yogurt |
2 tablespoons sliced garlic |
2 tablespoons chopped fresh basil |
1 tablespoon chopped fresh rosemary |
1 tablespoon chopped fresh thyme |
1 tablespoon chopped fresh sage |
1 tablespoon minced shallots |
3 tablespoons extravirgin olive oil |
1 teaspoon grated lemon rind |
1/2 teaspoon sea salt |
1/4 teaspoon crushed red pepper |
Directions:
1. Place a colander in a large bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges.
2. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into a medium bowl, and discard liquid. Cover and refrigerate for 3 hours.
3. Combine garlic and remaining ingredients in a small bowl.
4. Place half of yogurt cheese in a serving bowl; spread with half of herb mixture. Repeat with remaining cheese and herb mixture. Cover and refrigerate torte at least 12 hours and up to 1 week. Serve at room temperature.
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