Ingredients
Greek Yogurt is so versatile you can use it in every day cooking including in spreads for sandwiches, bagels or on Cheddar Herb Scones. Try it instead of mayo or cream cheese!
- 1 1/2 cups (375 mL) High Protein Plain Greek Yogurt
- 3/4 cup (75 mL) shredded old cheddar cheese
- 3 tbsp (45 mL) chopped fresh basil
- 1/2 tsp (2 mL) granulated sugar
- 1/4 tsp (1 mL) garlic powder (optional)
- 1/4 tsp (1 mL) each salt and pepper
Preparation
Place a fine mesh sieve over a bowl and line the sieve with cheesecloth or coffee filter. Scrape yogurt into prepared sieve and cover lightly with plastic wrap. Refrigerate for at least 1 day or up to 3 days (leaving it longer will give you a thicker spread).
Empty drained yogurt into a bowl and reserve whey and use in other baking recipes that call for milk or water. Stir cheese, basil, garlic powder, sugar, salt and pepper. (Adjust seasoning if desired)
RECIPE TIP
Use spread on burgers, bagels, biscuits, scones or as a dip for veggies or try it stirred into your mashed potatoes!
Spread can be covered and refrigerated for up to 1 week.
Nutritional Information
-
45
-
2.5g
-
1.5g
-
10mg
-
100mg
-
0g
-
75mg
-
1g
-
1g
-
≥0 µg
-
3 µg
-
100mg
-
5g
-
2mg
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium, vitamin D, protein, magnesium and vitamin K while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
