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Herbed Yogurt Cheese

  • yield: Makes about 1 cup
Photography: Lisa Hubbard


  • One 8-ounce container plain fat-free yogurt
  • 2 teaspoons freshly squeezed lime juice
  • 1/4 cup chopped fresh, cilantro
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon coarse salt
  • Pinch of freshly ground pepper


  1. Step 1

    Line a colander or strainer with several thicknesses of cheesecloth; set over a bowl. Add yogurt; drain for 1 hour. Transfer yogurt to bowl of food processor; add lime juice, cilantro, parsley, salt, and pepper. Puree until well combined. Chill until ready to use, up to 1 week.

Martha Stewart Living, May 2001