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Add a photoServings: 8
Ingredients
- 1/4 c. aged goat cheese (60 g)
- 2 c. plain nonfat yogurt (made without gelatin) (480 ml)
- 2 Tbsp. chives (30 ml) chopped
- 1 Tbsp. finely minced thyme (15 ml)
- 1 Tbsp. finely minced flat leaf parsley (15 ml) freshly grated pepper
- 2 x heads Belgian endive about 12 leaves each extra chives for garnish
Directions
- Combine the goat cheese and yogurt and spoon into a cheese cloth lined strainer and place over a bowl to drain. Cover with plastic wrap and chill for up to 2 days for thicker cheese. Throw away the whey.
- Place the cheese in a medium size bowl. Add in the chives, thyme, parsley and pepper and stir well to combine. Any cheese left over can be stored in the refrigerator, covered, for up to a week.
- Arrange 24 Belgian endive leaves on a platter. Place a Tbsp. of goat cheese on each and garnish with chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 8 servings | |
| Calories 59 | |
| Calories from Fat 31 | 53% |
| Total Fat 3.58g | 4% |
| Saturated Fat 2.37g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 56mg | 2% |
| Potassium 106mg | 3% |
| Total Carbs 3.25g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.96g | 2% |
| Protein 3.57g | 6% |
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