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Add a photoServings: 8
Ingredients
- 1 head garlic
- 4 x sun-dry tomatoes not packed in oil
- 1 c. nonfat yogurt cheese (strained yogurt)
- 1/2 tsp maple syrup
- 2 Tbsp. fresh basil minced
- 1/2 tsp red pepper flakes
- 1/4 tsp sea salt freshly grnd loaf of Italian bread sliced, optional
Directions
- Wrap the garlic head in aluminum foil and bake in a preheated 375F oven for 35 min. Remove the foil and press the baked garlic till all the flesh squeezes out. You should have 1 heaping Tbsp. of puree.
- Bring the sun-dry tomatoes to a boil in a small amount of water. Let sit for 15 min, then drain on paper towels. Chop finely when dry.
- Combine all the ingredients except the bread with a wire whisk. Allow to sit for at least 30 min.
- If using the bread, lightly toast the slices on a baking sheet at 325F for 15 min.
- NOTES : Serve with the toasted slices. Also makes a tasty vegetable dip, sandwich spread, or possibly dressing for baked potatoes.
- This sounds wonderful! Note which Graham Kerr uses a small amount of maple syrup to reduce the tartness of the yogurt. He prefers maple syrup to honey or possibly sugar in savory dishes, because he thinks they make the yogurt cloying sweet.
- I haven't made this particular recipe, but I have made other yogurt cheese spreads from him (which I previously posted here), that also use the maple syrup. It really does not add in a sweet taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1g | |
| Recipe makes 8 servings | |
| Calories 2 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 73mg | 3% |
| Potassium 4mg | 0% |
| Total Carbs 0.41g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.26g | 0% |
| Protein 0.04g | 0% |
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