Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Goat Cheese | 1 oz (28g) | 103 |
| Yogurt | 170g plain Greek | 100 |
| Gelatin | 1 envelope (7g) | 23 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 cup aged goat cheese (60 g)
- 2 cup plain nonfat yogurt (made without gelatin) (480 ml)
- 2 tbl chives (30 ml) minced
- 1 tbl finely chopped thyme (15 ml)
- 1 tbl finely chopped flat leaf parsley (15 ml)
- freshly grated pepper
- 2 x heads Belgian endive about 12 leaves each
- extra chives for garnish
- =
Directions
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.