Mother Earth Living

Herbs for Breakfast: Herbed Yogurt Cheese Spread

Try this low-fat spread recipe on a variety of breakfast foods.
By Debbie Whittaker
February/March 1999
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Makes about 3/4 cup

This delicious spread contains no fat and is higher in calcium than cream cheese. Many of my friends prefer it to sour cream for topping eggs or breakfast potatoes.

• 6 ounces plain nonfat yogurt
• 1/2 teaspoon salt
• 2 teaspoons snipped fresh chives, washed and ­patted dry
• 1 tablespoon chopped fresh chervil, washed and patted dry

1. Place the yogurt in a strainer lined with a clean dish towel.

2. Place the strainer over a bowl.

3. Fold the sides of the towel over the yogurt and cover with a salad plate.

4. Refrigerate at least 2 hours, or overnight; then scrape the yogurt into a serving bowl and stir in the salt, chives, and chervil. Serve with bagels or whole-grain toast.

Click here for the original article, Herbs for Breakfast.

Debbie Whittaker is a Denver, Colorado, food writer and recipe developer.

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