“Adapted from a suggestion in Dean Ornish's book "Eat More, Weigh Less". This is a nice nonfat substitute for cream cheese and doesn't have any of the chemicals and additives that nonfat cream cheeses usually contain. Be sure not to use yogurt that contains gelatin for this recipe. You could also add things like sundried tomatoes and grated carrots for more of a veggie spread, or chives in place of green onions.”
READY IN:
4hrs 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients together.
  2. Place a small strainer over a small empty bowl, then place a piece of cheesecloth or a clean cloth napkin over the strainer, and scoop the entire mixture onto the cheesecloth covered strainer.
  3. Cover the mixture and place in the refrigerator for several hours or overnight.
  4. Take the mixture out of the strainer, and keep in an airtight container in the fridge for a week or more.
  5. The mixture will have the consistency of cream cheese after being strained.
  6. Enjoy with a bagel or on top of a baked potato.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: