Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Judith Choate
Recipe by Cooking Light November 2005

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Recipe Summary test

Yield:
32 servings (serving size: 1 tablespoon yogurt cheese and about 1 teaspoon oil mixture)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

42 calories; calories from fat 43%; fat 2g; saturated fat 0.7g; mono fat 1.2g; poly fat 0.1g; protein 2.5g; carbohydrates 3.5g; fiber 0.1g; cholesterol 3mg; iron 0.1mg; sodium 68mg; calcium 86mg.
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