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Home / Recipes / Horseradish Yogurt Cream

Horseradish Yogurt Cream

A simply fantastic accompaniment to meats and sandwiches.

Ready in: Level: Easy
Prep: Cook: Yields: 12 Servings


  • 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*)

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%


Step 1

*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.

Step 2

This should yield 1 cup of yogurt cheese.

Step 3

Combine all ingredients in a bowl.

Step 4

Serve immediately or make ahead and refrigerate.