Nutrition Information (per serving)
½ cup yogurt cheese
3 Tbsp fresh lemon juice
3 Tbsp honey
¼ tsp minced garlic
1½ Tbsp minced shallots
¼ tsp sea salt
1 Tbsp dried tarragon
- Combine all ingredients in a blender container. Puree until smooth. Store in refrigerator.
Yogurt cheese can be made by placing nonfat yogurt in cheesecloth and inverting over a large bowl in refrigerator overnight. Be sure cheesecloth does not touch bottom so water can drain. Refrigerate until ready for use.
1 quart yogurt=1 1/2 cups yogurt cheese