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Ингредиенты
- 1 lb Non-fat plain yogurt
- 2 tsp Fresh minced parsley
- 1/2 tsp Chopped shallots
- 2 tsp Chopped chives
- 1/4 tsp Finely-minced fresh tarragon Vegetable seasoning to taste Freshly-grnd black pepper to taste
- 1/4 c. Dry whole wheat bread crumbs
- 2 tsp Minced parsley
- 1/4 tsp Dry thyme
- 6 c. Mixed salad greens
- 1/4 lb Fresh string beans cooked, chilled
- 2 x Scallions trimmed, and cut into 1" pcs Apricot Walnut Dressing see * Note
- 1/4 c. Toasted walnuts
Инструкции
- Line a strainer with a paper coffee filter or possibly a piece of white paper towel. Spoon the yogurt into the strainer and set it over a bowl then loosely cover it with plastic wrap. Place it in the refrigerator for 24 to 48 hrs.
- Throw away the liquid which has collected and scrape the liquid removed yogurt into a small mixing bowl. Stir in the minced parsley, shallots, chives, tarragon then season with salt and pepper. This may be done up to three days in advance.
- Preheat the oven to 350 degrees.
- In a shallow bowl, combine the bread crumbs, minced parsley, thyme and seasoning. Divide the yogurt into 4 individual balls. Round them between your fingers then roll each piece in the seasoned bread crumbs. Place them on a plate or possibly a baking sheet sprayed with vegetable cooking spray. Place the yogurt cheese balls in the oven and bake about 10 min till lightly browned.
- While the cheese is baking arrange the salad greens, green beans, and scallions on 4 serving plates. Transfer one portion of toasted yogurt cheese onto the center of each salad then drizzle with the Apricot Walnut Dressing. Garnish with toasted walnuts.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 163 | |
| Calories from Fat 56 | 34% |
| Total Fat 6.49g | 8% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 115mg | 5% |
| Potassium 407mg | 12% |
| Total Carbs 19.15g | 5% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.26g | 4% |
| Protein 8.01g | 13% |
