- 1/2 t sea salt
- 3 1/4 T prepared horseradish
- 1/4 c fresh flat Italian parsley (chopped)
- 1 q Stonyfield Organic Whole Milk Plain Yogurt (to yield 1 cup yogurt cheese*)
*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt for 3-6 hours in the refrigerator.
This should yield 1 cup of yogurt cheese.
Combine all ingredients in a bowl.
Serve immediately or make ahead and refrigerate.
Calories: 35, Calories from Fat: 20, Total Fat: 2g, Saturated Fat: 1g, Cholesterol: 10mg, Sodium: 120mg, Total Carbohydrate: 3g, Sugars: 2g, Protein: 2g, Vitamin A: 4%, Vitamin C: 10%, Calcium: 8%