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Receta Belgian Endive Stuffed With Lower Fat Goat Cheese
by Global Cookbook

Belgian Endive Stuffed With Lower Fat Goat Cheese
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Ingredientes

  • 1/4 c. aged goat cheese (60 g)
  • 2 c. plain nonfat yogurt (made without gelatin) (480 ml)
  • 2 Tbsp. chives (30 ml) chopped
  • 1 Tbsp. finely minced thyme (15 ml)
  • 1 Tbsp. finely minced flat leaf parsley (15 ml) freshly grated pepper
  • 2 x heads Belgian endive about 12 leaves each extra chives for garnish

Direcciones

  1. 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 chill for up to 2 days for thicker cheese. Throw away the whey.
  2. Place the cheese in a medium size bowl. Add in 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.
  3. Arrange 24 Belgian endive leaves on a platter. Place a Tbsp. of goat cheese on each and garnish with chives.