Yogurt Cheese Torte

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Yogurt Cheese TorteRecipe
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.
32 servings (serving size: 1 tablespoon yogurt cheese and about 1 teaspoon oil mixture)


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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


Place a colander in a large bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges.

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.

Combine garlic and remaining ingredients in a small bowl.

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.

Created date

October 2005

Nutritional Information

Calories 42
Caloriesfromfat 43 %
Fat 2 g
Satfat 0.7 g
Monofat 1.2 g
Polyfat 0.1 g
Protein 2.5 g
Carbohydrate 3.5 g
Fiber 0.1 g
Cholesterol 3 mg
Iron 0.1 mg
Sodium 68 mg
Calcium 86 mg