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Add a photoRaciónes: 12
Ingredientes
- 32 ounce Plain low-fat yogurt, (1 carton)
- 1/2 c. Port or possibly other sweet red wine
- 2 Tbsp. Grated fresh yellow onion
- 8 ounce Nonfat cream cheese, (1 package) softened
- 8 ounce Reduced-fat cream cheese, (1 package) softened
- 1 ounce Dry ranch-flavored salad dressing mix, (1 envelope)
- 1 env unflavored gelatin
- 1/4 c. Cool water
- Fresh herbs, (optional) such as
- Chives, oregano, basil and mint leaves
Direcciones
- Place a colander in a 2-qt glass measure or possibly bowl.
- Line colander with 4 layers of cheesecloth, letting cheesecloth hang over the edge of colander. Spoon the yogurt into colander. Cover loosely with plastic wrap; chill 12 hrs. Spoon liquid removed yogurt into a bowl, and set aside; throw away cheesecloth and liquid.
- Moisten another 3 layers of cheesecloth in wine; squeeze excess wine from cheesecloth till barely damp, reserving 2 Tbsp. of wine.
- Line a 4-c. gelatin mold or possibly heart-shaped cake pan with the dampened cheesecloth, letting cheesecloth hang over edge of mold, and set aside.
- Combine reserved 2 Tbsp. of wine, grated onion, cream cheeses, and salad dressing fold in a large bowl; beat at low speed of a mixer till smooth. Stir in liquid removed yogurt; set aside.
- Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring till gelatin dissolves. Remove from heat; let cold slightly. Stir 2 Tbsp. yogurt mix into gelatin mix with a wire whisk. Add in gelatin mix to remaining yogurt mix, stirring well.
- Spoon yogurt mix into prepared mold.
- Fold cheesecloth over top of yogurt mix, and refrigerateup to 24 hrs
- (mix will get a rubbery texture if chilled more than 24 hrs).
- Yield:32 servings (serving size: 2 Tbsp.).
- Serving Ideas : Serve with heart-shaped lahvosh or possibly plain crackers.
- NOTES : To serve, unfold cheesecloth, and invert mold onto a serving plate; throw away cheesecloth. Garnish with fresh herbs, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 12 servings | |
| Calories 205 | |
| Calories from Fat 144 | 70% |
| Total Fat 16.36g | 20% |
| Saturated Fat 9.15g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 185mg | 8% |
| Potassium 187mg | 5% |
| Total Carbs 7.78g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 6.4g | 4% |
| Protein 4.98g | 8% |
