A refreshing finger food, endive leaves are a crunchy foil for smooth, homemade herbed yogurt cheese.
- Portion size 24 servings
- Credits : Canadian Living Magazine: May 2002
Ingredients
Method
Line sieve with double thickness cheesecloth. Scrape yogurt into sieve; place over bowl. Cover with plastic wrap; refrigerate until reduced to 1 cup (250 mL), about 6 hours. Discard liquid. (Make-ahead: Refrigerate for up to 24 hours.)In large bowl, stir together drained yogurt, red pepper, parsley, garlic, salt and pepper; set aside.
Trim bottom off each endive. Remove 24 of the larger leaves, reserving remaining leaves for another use; wash and pat dry. Spoon 1 tbsp (15 mL) yogurt mixture near bottom of each leaf. Top with pecan half.
Nutritional facts Per piece: about
- Sodium 71 mg
- Protein 1 g
- Calories 24.0
- Total fat 2 g
- Cholesterol 2 mg
- Saturated fat trace
- Total carbohydrate 2 g
%RDI
- Iron 1.0
- Folate 9.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 13.0
