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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 teaspoon salt |
1/2 teaspoon sesame seeds |
1/4 teaspoon thyme |
1/4 teaspoon marjoram |
2 teaspoons olive oil |
1 cup kalamata olives |
1 cucumber, peeled and sliced |
4 (6-inch) whole wheat pita rounds, warmed and cut into wedges |
Directions:
1. Spoon Yogurt Cheese into a serving bowl, pressing lightly to flatten. Sprinkle cheese evenly with 1 teaspoon salt, sesame seeds, thyme, and marjoram; drizzle with olive oil. Serve with kalamata olives, cucumber slices, and warm whole wheat pita wedges.
2. Yogurt Cheese: Line a fine wire-mesh strainer with 3 layers of cheesecloth or 1 coffee filter. Place strainer over a bowl. Spoon 3 (8-ounce) containers plain yogurt into strainer. Cover with plastic wrap, and chill 24 hours. Remove yogurt cheese, discarding strained liquid. Prep: 5 min., Chill: 24 hrs.
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