Walnut-Feta Yogurt Dip Recipe
Nutritional Info (Per serving):
Calories: 68, Saturated Fat: 1g, Sodium: 140mg, Dietary Fiber: 0g, Total Fat: 4g, Carbs: 5g, Cholesterol: 8mg, Protein: 4g
Exchanges: Dairy: 0.5, Fat: 0.5
More Diabetic Recipes
Prep Time: 25 mins
Total Time: 25 mins
Ingredients
4 cup(s) yogurt, low-fat plain 1/2 cup(s) cheese, feta, crumbled 1/3 cup(s) nuts, walnuts 2 tablespoon tomato(es), sun-dried, snipped (not oil packed) 2 teaspoon oregano, fresh, or 1 teaspoon dried 1/4 teaspoon salt 1/8 teaspoon pepper, black nuts, walnuts, halves Recipe Tip:
Chill 24 hours, plus 1 hour.
Preparation
1. For yogurt cheese, line a yogurt strainer, sieve, or small colander with 3 layers of 100%-cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer over a bowl. Spoon yogurt into strainer. Cover with plastic wrap. Chill for at least 24 hours or up to 48 hours. Remove from refrigerator. Discard liquid in bowl.
2. Transfer yogurt cheese to a medium bowl. Stir in feta cheese, the chopped walnuts or pine nuts, dried tomatoes, oregano or marjoram, salt, and pepper. Cover and chill for at least 1 hour or up 24 hours. If desired, garnish with walnut half. Serve with assorted vegetable dippers.
Makes 2 cups
Nutritional Info (Per serving):
Calories: 68, Saturated Fat: 1g, Sodium: 140mg, Dietary Fiber: 0g, Total Fat: 4g, Carbs: 5g, Cholesterol: 8mg, Protein: 4g
Exchanges: Dairy: 0.5, Fat: 0.5
More Diabetic Recipes
Prep Time: 25 mins
Total Time: 25 mins
Ingredients
4 cup(s) yogurt, low-fat plain 1/2 cup(s) cheese, feta, crumbled 1/3 cup(s) nuts, walnuts 2 tablespoon tomato(es), sun-dried, snipped (not oil packed) 2 teaspoon oregano, fresh, or 1 teaspoon dried 1/4 teaspoon salt 1/8 teaspoon pepper, black nuts, walnuts, halves Recipe Tip:
Chill 24 hours, plus 1 hour.
Preparation
1. For yogurt cheese, line a yogurt strainer, sieve, or small colander with 3 layers of 100%-cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer over a bowl. Spoon yogurt into strainer. Cover with plastic wrap. Chill for at least 24 hours or up to 48 hours. Remove from refrigerator. Discard liquid in bowl.
2. Transfer yogurt cheese to a medium bowl. Stir in feta cheese, the chopped walnuts or pine nuts, dried tomatoes, oregano or marjoram, salt, and pepper. Cover and chill for at least 1 hour or up 24 hours. If desired, garnish with walnut half. Serve with assorted vegetable dippers.
Makes 2 cups
