Be the first to Low-fat yogurt is drained to become thick like cream cheese, then blended with garlic and basil for a healthy and tasty dip for crackers or vegetables. Plan ahead to drain the cheese.
Prep Time: 12 hours, 10 minutes
Ingredients:
- 1-1/2 cups plain lowfat yogurt
- 2 garlic cloves, peeled
- 3/4 cup finely chopped fresh basil
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- Assorted crackers or cut-up vegetables
Preparation:
Place yogurt in sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to bowl and discard liquid.
In 1-quart saucepan, heat 2 cups water to boiling over high heat. Add garlic and cook 3 minutes to blanch; drain. With flat side of chef's knife, mash garlic; add to yogurt. Stir in basil, olive oil, and salt. Cover and refrigerate up to 4 hours. Serve with crackers or cut-up vegetables.
If you like, substitute fresh parsley or cilantro for the basil.
Yield: 1 cup
Per tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 79 mg sodium.
Source: The All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books)
Reprinted with permission.
In 1-quart saucepan, heat 2 cups water to boiling over high heat. Add garlic and cook 3 minutes to blanch; drain. With flat side of chef's knife, mash garlic; add to yogurt. Stir in basil, olive oil, and salt. Cover and refrigerate up to 4 hours. Serve with crackers or cut-up vegetables.
If you like, substitute fresh parsley or cilantro for the basil.
Yield: 1 cup
Per tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 79 mg sodium.
Source: The All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books)
Reprinted with permission.
