Feta Tomato Cream
146 people added this to their Recipe Box
This recipe makes 20 1 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 20 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 4 mg |
| sodium | 43 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 1 |
| vit A | 1 |
| vit C | 2 |
| folate | 1 |
Softer and more luscious and tangy than the usual cow's milk feta, Greek sheep's milk feta is perfect for this sauce. It tastes wonderful over Zucchini Pancakes or wedges of iceberg lettuce.
Ingredients
- 1 cup grape tomatoes or cherry tomatoes
- 1/2 cup crumbled feta cheese, (about 2-1/2 oz/75 g)
- 1/4 cup Balkan-style plain yogurt
- 1 tbsp chopped fresh mint leaves
- 1 tbsp extra virgin olive oil
- 2 tsp lemon juice
- 1 pinch salt
- 1 pinch pepper
Preparation
Quarter tomatoes; place in small bowl. In food processor, blend feta, yogurt, mint, oil, lemon juice, salt and pepper. Scrape over tomatoes; stir to blend. (Make-ahead: Cover and refrigerate for up to 6 hours.)
Source : Canadian Living Magazine: May 2006
- Keywords : Condiments/sauces; Feta; Tomatoes; Food Processor; Yogurt;
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