Creamy Yogurt Dip

4 Reviews
50% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

2 cups soy yogurt, or almond 500 g
2 tsp olive oil 10 mL
1 tsp lemon juice, freshly squeezed [optional] 1/4 lemon

Before you start

Equipment: A nut milk bag (made from fine nylon) purchased at a health food store or a cheesecloth-covered strainer.

Method

  1. Pour yogurt into a milk bag and attach the bag over a large bowl. Or: pour yogurt onto the cheesecloth covering a strainer placed above a bowl. Cover the strainer with a plate.
  2. Let it drain at room temperature until desired consistency.
  3. Add olive oil and lemon juice to the cream, whip.
  4. Use immediately for cooking or store the cream in a container in the refrigerator.

Nutrition Facts Table

per 1 serving (40 g)

Amount

% Daily Value

Calories

40

Fat

2 g

2 %

Saturated 0.2 g
+ Trans 0 g

1 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

4 g

1 %

Fibre

0 g

1 %

Sugars

2 g

Net Carbs

4 g

Protein

1 g

Vitamin A

0 %

Vitamin C

10 %

Calcium

8 %

Iron

2 %
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DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Fats 0
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Reviews

4 Reviews (4 with rating only) 50% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Sauces & Dips

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