Prep 5 mins
Cook 4 hrs
Adapted from a suggestion in Dean Ornish's book "Eat More, Weigh Less". This is a nice nonfat substitute for cream cheese and doesn't have any of the chemicals and additives that nonfat cream cheeses usually contain. Be sure not to use yogurt that contains gelatin for this recipe. You could also add things like sundried tomatoes and grated carrots for more of a veggie spread, or chives in place of green onions.
- 1 cup nonfat yogurt
- 2 small green onions, finely chopped
- 1⁄8 teaspoon dry mustard
- 1⁄8 teaspoon paprika
- 1⁄8 teaspoon salt
- Mix all ingredients together.
- Place a small strainer over a small empty bowl, then place a piece of cheesecloth or a clean cloth napkin over the strainer, and scoop the entire mixture onto the cheesecloth covered strainer.
- Cover the mixture and place in the refrigerator for several hours or overnight.
- Take the mixture out of the strainer, and keep in an airtight container in the fridge for a week or more.
- The mixture will have the consistency of cream cheese after being strained.
- Enjoy with a bagel or on top of a baked potato.
This turned out pretty good! I used chives instead of green onion because I'm the only one that likes onions. I will make this again. Thanks!!
this was very good and worth the wait! Although next time I will add a little zing to it maybe some cayenne or more of the dry mustard. It was a bit bland, but we did enjoy it. I served it on bagels with thinly sliced lox, cut each bagel half into six pices, a nice little bite for appetizers. Thanks for sharing, I will certainly make it again over the holidays, kinda nice to be able to say I made the cheese myself!!