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Yogurt cheese topping
1 qt plain low-fat yogurt
1 tbs blue, gorgonzola or roquefort cheese
1 tsp lemon zest (optional)
1/2 tsp garlic juice
2 tbs fresh cilantro leaves
1. Line a colander or strainer with a large cloth napkin or cheesecloth, doubled. Spoon yogurt into the colander and set over a bowl in refrigerator to drain, from 6 hrs to overnight, depending on how stiff you want the cheese to be. Cheese is “done” when it is the consistency of soft cream cheese.
2. Place yogurt cheese and other ingredients in a food processor or blender. Blend until pale green. This can be stored for two weeks in the fridge. Makes 1/2 cup, 84 calories/tablespoon
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