Clam Dip
You can make a low-fat clam dip! The secret ingredient is yogurt cheese, which is made from drained yogurt and is thicker and has more tang than regular yogurt. To make yogurt cheese, set a fine mesh strainer over a bowl. (Line the strainer with cheesecloth if the mesh is large.) Spoon about three cups of low-fat plain yogurt into the strainer. Cover and refrigerate overnight. The result is yogurt cheese. Don’t throw away the whey in the bottom of the bowl. You can use it in place of buttermilk when you make bread.
Number of Servings: 6
Serving Size: 1/4 cup
Ingredients:
6.5 oz. can chopped clams - 1
yogurt cheese (see instructions above) - 1 cup
Worcestershire sauce - 1/2 tsp
pepper - 1/8 tsp
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Drain juice from clams and reserve.
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Beat cheese until smooth.
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Add clams, Worcestershire, and pepper and clam juice as needed for dip consistency. Serve immediately or chill.
Exchanges Per Serving
1 Lean Meat
Nutrition Information
Amount per serving
Calories 38
Calories from Fat 9
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 14 mg
Sodium 215 mg
Total Carbohydrate 2 g
Dietary Fiber 0 g
Sugars g
Protein 5 g
B-man 