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.
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