Belgian Endive Stuffed with Lower Fat Goat Cheese
(Makes 8 servings)
| 1/4 | cup (60 g) aged goat cheese |
| 2 | cups (480 ml) plain nonfat yogurt (made without gelatin) |
| 2 | tablespoons (30 ml) chives, minced |
| 1 | tablespoon (15 ml) finely chopped thyme |
| 1 | tablespoon (15 ml) finely chopped flat leaf parsley |
| 2 | heads of Belgian endive, about 12 leaves each |
- Combine the goat cheese and yogurt and spoon into a cheese cloth lined strainer and place over a bowl to drain. Cover with plastic wrap and refrigerate for up to 2 days for thicker cheese. Discard the whey.
- Place the cheese in a medium size bowl. Add the chives, thyme, parsley and pepper and stir well to combine. Any cheese left over can be stored in the refrigerator, covered, for up to a week.
- Arrange 24 Belgian endive leaves on a platter. Place a tablespoon of goat cheese on each and garnish with chives.
| Per serving: | 60 calories (26% calories from fat), 5 g protein, 2 g total fat (1.2 g saturated fat), 6 g carbohydrates, 1 g dietary fiber, 5 mg cholesterol, 76 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (1/2 skim milk) |
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