Lettuce with Yogurt Cheese
1 pound container
In a large sieve lined with a double thickness of rinsed and squeezed cheesecloth and set over a bowl let the yogurt drain, covered and chilled, for 8 hours. Transfer the yogurt cheese to a bowl, discarding the liquid, and stir in the cucumber, the radish, the coriander, and salt to taste. Spoon about 1 tablespoon of the cheese mixture onto each lettuce leaf. (Do not combine the cheese and the vegetables more than 1 hour in advance or the mixture will become watery.)
Per Serving (2 leaf piles per serving): 56 Calories; 3g Fat (40.7% calories from fat); 2g Saturated Fat; 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 42mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
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