My husband hates yogurt, but I may have him convinced to try it.
I found out how to make yogurt cheese from the Eat-Clean Diet website.
Here is how to make it:http://www.eatcleandiet.com/food_and_recipes/clean_recipe/yogurt_cheese.aspx
I could not believe how much water actually came out of the yogurt.
I adapted the Herbed Spinach Yogurt Cheese Dip recipe from Tosca Reno's Eat Clean Cook Book.
The original recipe is as follows:
1 1/2 Cups of Yogurt Cheese
2 cloves minced garlic
1/2 cup fresh basil
2 teaspoons avocado oil (My sister found it at Whole Foods)
pinch of sea salt
1 package of frozen spinach, thawed and well drained.
Mix well and chill. Serve with crudites and baked pita chips.
So if you remember from before, there is a shortage of fresh Basil in Green Bay so I used the fresh herbs that I had growing right under my kitchen window. (Wow, I think this may be the first time I actually used them!!)
I replaced the basil with a 1/4 cup of chives and a 1/4 cup of dill, But it is so versatile that you could put any flavoring spin on it.
I must say this it the best veggie dip I have ever had!! It will also be great for crackers, burgers and even steak!! I am defiantly going to make this for our Fourth of July family get together. I figured a 1/4 cup serving is 37 calories.