Feta Tomato Cream

Tested Till Perfect

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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