Belgian Endive Stuffed with Lower Fat Goat Cheese
(Makes 8 servings)
1/4 cup (60 g) aged goat cheese
2 cups (480 ml) plain nonfat yogurt (made without gelatin)
2 tablespoons (30 ml) chives, minced
1 tablespoon (15 ml) finely chopped thyme
1 tablespoon (15 ml) finely chopped flat leaf parsley
freshly grated pepper
2 heads of Belgian endive, about 12 leaves each
extra chives for garnish
- Combine the goat cheese and yogurt and spoon into a cheese cloth lined strainer and place over a bowl to drain. Cover with plastic wrap and refrigerate for up to 2 days for thicker cheese. Discard the whey.
- Place the cheese in a medium size bowl. Add the chives, thyme, parsley and pepper and stir well to combine. Any cheese left over can be stored in the refrigerator, covered, for up to a week.
- Arrange 24 Belgian endive leaves on a platter. Place a tablespoon of goat cheese on each and garnish with chives.
Per serving: 60 calories (26% calories from fat), 5 g protein, 2 g total fat (1.2 g saturated fat), 6 g carbohydrates, 1 g dietary fiber, 5 mg cholesterol, 76 mg sodium
Diabetic exchanges: 1/2 carbohydrate (1/2 skim milk)