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    You are in: Home / Recipes / Yogurt Cheese with Pita and Olives Recipe
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    Yogurt Cheese with Pita and Olives

    Average Rating:

    2 Total Reviews

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    • on June 12, 2010

      Loved this recipe! Thanks Mirj...it was WONDERFUL on my Montreal bagels!

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    • on July 28, 2004

      Mirj, this is a winner. I only made the yogurt cheese portion of the recipe (for some bizarre reason, I have too many friends who don't like olives - what is up with THAT, and how did it happen?!?). In any case, it worked great - I stirred in a bit of greek oregano, salt, cracked pepper, and garlic into the yogurt before straining it for about 30 hours. But let me tell ya, drizzling the cheese with olive oil and sprinkling it with sesame seeds and spices MADE this dish. I cannot wait to make it again - and I will make it often, stirring in spices, and toasting sesame seeds, varying the spices, etc. This is a heckuva good recipe for yogurt cheese. I must try the entire recipe - it looks too wonderful. But just for the sake of the cheese portion, it's excellent and memorable. My party guests devoured it and demanded the recipe - no one could believe how delicious and easy it was. There were plenty of raised eyebrows and skeptics when I announced it was yogurt cheese - but there are many converts now - thanks for a recipe I'll be playing with and making a LOT!

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    Nutritional Facts for Yogurt Cheese with Pita and Olives

    Serving Size: 1 (1040 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 428.0
     
    Calories from Fat 271
    63%
    Total Fat 30.2 g
    46%
    Saturated Fat 12.2 g
    61%
    Cholesterol 63.7 mg
    21%
    Sodium 807.5 mg
    33%
    Total Carbohydrate 23.4 g
    7%
    Dietary Fiber 0.3 g
    1%
    Sugars 22.8 g
    91%
    Protein 17.3 g
    34%

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