Straining yogurt gives you a no-fat version of sour cream with a light tang that blends nicely with cilantro. Goes well with chili and other spicy dishes.
2 cups plain fat-free Yogurt1/4 cup finely minced Cilantro1/2 teaspoon Salt
Line a large strainer with a coffee filter or paper towel and place over a mixing bowl. Pour in yogurt and let sit until some of the liquid has drained away and the yogurt is the consistency of sour cream, about one hour. Transfer to small mixing bowl; stir in salt and cilantro.
Makes about 1 1/2 cups.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
This site is best viewed in Firefox v.18, Chrome v.24, Safari v.5, Internet Explorer v.10 and mobile devices. Some features on this site require popups to be enabled.