Yogurt Cheese Tort

Cooking Light, 2005

Makes 32 servings

    6 cups plain yogurt                                            
    2 tablespoons sliced garlic                                    
    2 tablespoons chop fresh basil                                 
    1 tablespoon chop fresh rosemary                               
    1 tablespoon chop fresh thyme                                  
    1 tablespoon chop fresh sage                                   
    1 tablespoon mince shallots                                    
    3 tablespoons evoo                                             
    1 teaspoon lemon zest                                          
    1/2 teaspoon salt                                              
    1/4 teaspoon red pepper flakes                                 

Drain yogurt of most of its liquid to create a soft spread similar to cream cheese. One cup of yogurt yields approximately 1/2 cup cheese. Serve with crackers, croutons, or baguette slices. If you're planning to give this torte as a gift, layer the cheese and herb mixture in a small glass container that can double as a serving dish.

Place a colander in a large bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges.
Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into a medium bowl, and discard liquid. Cover and refrigerate for 3 hours.

Combine garlic and remaining ingredients in a small bowl.

Place half of yogurt cheese in a serving bowl; spread with half of herb mixture. Repeat with remaining cheese and herb mixture. Cover and refrigerate torte at least 12 hours and up to 1 week. Serve at room temperature.

(serving size: 1 tablespoon yogurt cheese and about 1 teaspoon oil mixture)
NUTRITION PER SERVING
CALORIES 42(43% from fat); FAT 2g (sat 0.7g,mono 1.2g,poly 0.1g); PROTEIN 2.5g; CHOLESTEROL 3mg; CALCIUM 86mg; SODIUM 68mg; FIBER 0.1g; IRON 0.1mg; CARBOHYDRATE 3.5g