Horseradish Yogurt Cream
A simply fantastic accompaniment to meats and sandwiches.
|3 1⁄4||tbsp||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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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