Feta Tomato Cream
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.
Servings: 1-1/4 cups (300 mL)
Ingredients:
| 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% |
-
1 cup (250 mL) grape or cherry tomatoes
1/2 cup (125 mL) crumbled feta cheese (about 2-1/2 oz/75 g)
1/4 cup (50 mL) Balkan-style plain yogurt
1 tbsp (15 mL) chopped fresh mint
1 tbsp (15 mL) extra-virgin olive oil
2 tsp (10 mL) lemon juice
Pinch each salt and 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
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