Best Herbed Yogurt Cheese Recipes

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BOURSIN HERBED YOGURT CHEESE



Boursin Herbed Yogurt Cheese image

Serving suggestions:Serve with fresh veggies or crackers; or use as topping for baked potatoes or over hot steamed veggies.

Provided by Lorrie in Montreal

Categories     < 15 Mins

Time 5m

Yield 2 cups

Number Of Ingredients 9

2 cups yogurt cheese
1 garlic clove, minced
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried dill
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon fresh ground black pepper
1.5 (1 g) packets artificial sweetener

Steps:

  • Mix all ingredients together in bowl.
  • Refrigerate several hours to overnight so flavors will meld.

HERBED YOGURT CHEESE



Herbed Yogurt Cheese image

Provided by Jacques Pepin

Categories     pizza and calzones, appetizer

Time 8h15m

Yield 6 servings

Number Of Ingredients 6

2 cups nonfat plain yogurt
1 scallion, cleaned and finely minced (1 tablespoon)
1 tablespoon chopped parsley
1 small clove garlic, peeled, crushed and finely chopped ( 1/2 teaspoon)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

Steps:

  • Place yogurt in a fine strainer set over a bowl, and refrigerate for 8 hours to allow moisture to drain out.
  • Discard the liquid, and place the yogurt in a mixing bowl. Add the remaining ingredients. Mix well.
  • Transfer the mixture to a piece of plastic wrap about 10 inches long, and roll it into a log about 5 inches long and 1 1/2 inches thick. Refrigerate until ready to serve.
  • Serve the cheese with toast, crackers or bread. It is good served as part of a salad accompaniment; arrange chunks on each plate, or spread on small toasts or untoasted baguette slices.

Nutrition Facts : @context http, Calories 47, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 160 milligrams, Sugar 6 grams

HERBED YOGURT CHEESE



Herbed Yogurt Cheese image

Make this for our White Bean Chili.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 1 cup

Number Of Ingredients 6

One 8-ounce container plain fat-free yogurt
2 teaspoons freshly squeezed lime juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon coarse salt
Pinch of freshly ground pepper

Steps:

  • Line a colander or strainer with several thicknesses of cheesecloth; set over a bowl. Add yogurt; drain for 1 hour. Transfer yogurt to bowl of food processor; add lime juice, cilantro, parsley, salt, and pepper. Puree until well combined. Chill until ready to use, up to 1 week.

Nutrition Facts : Calories 8 g, Protein 1 g, Sodium 29 g

HERBED YOGURT CHEESE



Herbed Yogurt Cheese image

Yogurt cheese is a wonderful substituion for butter or margerine on crackers, bread etc.(Look at the calories) I love this herbed version on crostini, garnish with some parsley. It will keep in the fridge for up to a week. Use it plain or add your own favorite ingredients. No Fat yogurt works well - Make sure that the yogurt you use does not have geletin in it or it won't work.

Provided by Bergy

Categories     Spreads

Time P1D

Yield 2 cups cheese

Number Of Ingredients 5

8 ounces yogurt (Only use yogurt that contains no gelatin or it won't work)
2 green onions, finely chopped, green & white parts
2 tablespoons fresh parsley, finelychopped
1 tablespoon fresh basil, finely chopped or 1/2 teaspoon dried basil
salt & pepper

Steps:

  • First put a paper towel in the bottom of a strainer, put the strainer in a bowl with at least a 2" clearance on the bottom, put the yogurt in the lined strainer, cover with plastic wrap& place in the fridge over night orup to 2 days.
  • Drain & discard fluid Place the yogurt cheese in a bowl add remaining ingredients stir and enjoy Store the cheese in the fridge.

WHITE BEAN CHILI WITH HERBED YOGURT CHEESE



White Bean Chili with Herbed Yogurt Cheese image

White bean chili, paired with herbed yogurt cheese, includes the assertive flavors of roasted poblano chile peppers, cumin, coriander, and paprika.

Provided by Martha Stewart

Categories     Lunch Recipes

Number Of Ingredients 18

3 cups dried navy or other white beans
2 small poblano chile peppers
1 tablespoon unsalted butter
4 cloves garlic, minced
1 onion, cut into 1/4-inch dice
1 large carrot, cut into 1/4-inch dice
2 stalks celery, cut into 1/4-inch dice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper (optional)
30 ounces homemade or canned low-sodium chicken stock, skimmed of fat
8 cups water
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
4 radishes, grated
Cilantro sprigs, for garnish
Herbed Yogurt Cheese

Steps:

  • Pick over dried beans, discarding any stones or broken beans; rinse. Place in a large saucepan, cover with cold water by 2 inches, and bring to a strong boil over high heat. Cover, and remove from heat; let stand 1 hour. Drain the beans; set aside.
  • Meanwhile, place peppers directly over the trivet of a gas-stove burner over high heat or on a grill. As they turn black, turn with tongs. (Alternatively, place peppers on a baking pan; broil in oven, turning as peppers become charred.) Transfer charred peppers to a medium bowl; cover with plastic wrap. Let peppers rest 15 minutes. Transfer to a work surface (do not rinse). Peel off blackened skin; discard. Halve peppers; remove seeds and ribs; discard. Cut pepper into 1/4-inch pieces; set aside.
  • Heat butter in a large saucepan over medium heat. Add garlic, onion, carrot, and celery. Cover; cook, stirring occasionally, until softened and slightly browned, about 15 minutes. Add cumin, coriander, paprika, and cayenne, if using; stir to combine. Stir in stock, water, beans, and half the roasted poblano peppers. Cover; cook until beans are soft, about 1 1/2 hours. Uncover; simmer gently until beans begin to fall apart, about 30 minutes more. Season with salt and pepper. Serve chili garnished with remaining poblano peppers, radish, cilantro, and yogurt cheese, if desired.

Nutrition Facts : Calories 369 g, Cholesterol 6 g, Fat 4 g, Fiber 11 g, Protein 22 g, Sodium 572 g

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