Makes 4 small cheeses
yogurt cheese from 32 oz. low-fat yogurt
3 Tbsp. olive oil, preferably extra-virgin
3 Tbsp. minced fresh parsley
1 Tbsp. minced fresh dill
2 cloves garlic, finely minced
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. dried basil
2 g fat mono
4 mg cholesterol
3 g carbohydrate
3 g protein
27 mg sodium
Divide yogurt cheese into 4 rounds, shaping patties with your hands.
Place in a wide, shallow bowl. Combine remaining ingredients and pour over cheese.
Let stand at room temperature for 1/2 hour; cover and refrigerate overnight. Remove from refrigerator 1/2 hour before serving.
Serve with crusty French bread or crackers.